Chicken, Sausage and Shrimp Gumbo

Ingredients

• 1 chicken, cut into pieces
• 1 lb smoked sausage or andouille sausage
• 1 cup oil
• 1 1/2 cups flour
• 2 cups chopped onions
• 2 cups chopped celery
• 1 cup chopped bell pepper
• 1/4 cup diced garlic
• 3 quarts chicken stock
• 24 button mushrooms
• 2 cups sliced green onions
• 1 bay leaf
• 1 sprig thyme
• 1 tablespoon chopped basil
• salt
• cracked pepper, to taste
• Tabasco sauce or hot sauce, to taste
• 1/2 cup chopped fresh parsley
• 1 (1 lb) package frozen cooked shrimp
• 4 cups cooked white rice

Directions

1. 1

   *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.

2. 2

   In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.

3. 3

   Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.

4. 4

   Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.

5. 5

   Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.

6. 6

   Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.

7. 7

   Pass additional Tabasco at the table, to taste.

8. 8

   *Youmay want to boil the chicken a couple of hours before beginning the gumbo.

9. 9

   Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.