Cajun-Style Chicken and Smoked Sausage Gumbo

Ingredients

• 1 1/4 lbs dry smoked sausage (coarsely chopped)
• 16 cups water
• 8 cups chicken broth
• 4 lbs meaty chicken pieces (skin removed)
• 3 large bay leaves
• 8 whole garlic cloves
• 2 onions, finely chopped
• 3 tablespoons fresh minced garlic
• 1 large celery, diced
• 1 large green bell pepper, seeded and chopped
• 2 jalapeno peppers, seeded and chopped (can use only one)
• 2 tablespoons oxo instant bouillon granules
• 1 1/4 cups vegetable oil
• 1 1/2 cups flour
• 3 tablespoons creole seasoning (see The Best Creole/Cajun Seasoning Mix, or use 1 tablespoon seasoned salt)
• 1 (16 ounce) can black beans (drained)
• 8 green onions, chopped
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon file powder
• salt and black pepper
• hot cooked rice

Directions

1. 1

   Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).

2. 2

   Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.

3. 3

   Chop the chicken into large pieces; set aside (you will add in the chicken later).

4. 4

   To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.

5. 5

   Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).

6. 6

   Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.

7. 7

   After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.

8. 8

   Skim off the fat that has accumulated on the top.

9. 9

   Add in green onions and parsley; simmer on low heat for 10 minutes.

10. 10

    Remove from heat and add in file powder and season with salt and pepper; stir to combine.

11. 11

    Serve gumbo over hot cook rice.