Simple Chicken and Sausage Gumbo

Ingredients

• 1 cup oil
• 1 cup flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 celery ribs, chopped
• 4-6 garlic cloves, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons creole seasoning or
• 1 teaspoon dried thyme leaves
• salt & freshly ground black pepper
• 1 large chicken, cut into pieces (young hen preferred)
• 2 lbs andouille sausages or smoked sausage, cut into 1/2-inch pieces
• 1 bunch scallion, tops only, chopped (green onions)
• 2/3 cup chopped fresh parsley

Directions

1. 1

   Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.

2. 2

   In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

3. 3

   Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

4. 4

   Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

5. 5

   Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

6. 6

   *A personal note* While I adore Chucks recipe,I find that making a roux from scratch can really be a time consuming chore, especially when watching two little hellions under the age of five all day long.

7. 7

   There are a bunch of roux mixes available; my favorite so far being Tony Chacheres.

8. 8

   http://www.tonychachere.com/.

9. 9

   There is also Zatarains http://www.zatarain.com/.

10. 10

    and there is also Richards Cajun Roux, which my wifes Uncle says is the best. Ive got a few jars of it, but havent had a chance to try it yet. You can order it here:.

11. 11

    http://www.cajungrocer.com/richards-cajun-style-roux-p-1024.html.