Ingredients:
1 pound sausage, cut into 1/4 inch thick slices
4 skinless boneless chicken breasts
Vegetable oil
3/4 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
Filé powder (optional)
Hot cooked rice
Directions:
Cook sausage in a dutch oven over medium heat, stirring constantly, 5 minutes or until browned.
Drain on paper towels, reserving drippings in Dutch oven.
Set sausage aside.
Cook chicken in reserved drippings in dutch oven over medium heat until browned and almost cooked through.
Remove to paper towels, reserving drippings in dutch oven.
Set chicken aside.
Add enough oil to drippings in Dutch oven
to measure 1/2 cup.
Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes,
or until roux is chocolate colored.
Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender.
Gradually add 2 quarts hot water (you can always add a little more), and bring mixture to a boil; add chicken, garlic,
and next 5 ingredients.
Reduce heat to low, and simmer, stirring occasionally, 1 hour or longer to improve the flavor.
Add sausage to gumbo; cook 30 minutes.
Stir in green onions and simmer 5 minutes.
Serve hot gumbo over rice and sprinkle with filé powder, if desired.
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