Chicken and Sausage Gumbo

Ingredients

• 1 stewing chicken, cut into serving pieces, 4- to 5-pound
• salt
• 1 quart vegetable oil
• 1 cup all-purpose flour
• 2 cups yellow onions, chopped
• 1 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 1/2 quarts chicken broth
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 lb andouille sausage, sliced into 1/4-inch pieces
• 1/4 cup green onion, chopped (white and green parts)
• 2 tablespoons fresh parsley, chopped
• hot cooked rice, for serving

Directions

1. 1

   Season chicken generously with salt and cayenne. Set aside.

2. 2

   In a large Dutch oven, make a roux by combining the oil and flour over medium heat. Stirring constantly, cook for about 30 minutes or until the roux is dark brown. Add onion, bell pepper and celery; cook for 5 to 10 minutes or until vegetables are very soft.

3. 3

   Add broth and stir to blend well. Add chicken, bay leaves and thyme. Bring to a boil, then reduce the heat and simmer, partially covered, for 2 to 3 hours or until the chicken is fork-tender. Add andouille and cook for 30 minutes.

4. 4

   Adjust the seasonings and stir in green onions and parsley. Remove bay leaves. Serve immediately over rice.