Bayou Sausage And Chicken Gumbo

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• 1 cup flour
• 1 cup oil
• 1 diced red pepper
• 1 diced green pepper
• 4 stalks celery
• 1 diced onion
• 2 tablespoons creole seasoning
• 1 lb skinless bone-in chicken
• 5 andouille sausages, sliced into thick coins
• 5 cups water
• file powder or parsley flakes

Recipe

• 1 to make the roux:
• 2 in a large pot, combine oil and flour over low/med heat. stir continuously, careful not to scorch. mixture will start to brown, its ready when its the color of milk chocolate.
• 3 the gumbo:
• 4 to your roux, add the diced veggies and stir to coat with roux. cook for about 5 minutes
• 5 stir in the creole seasoning (adjust to your taste- we use tony chachere seasoning).
• 6 add the chicken and sausage. (we use chicken thighs but any cut of meat will do) at this point, the veggie mixture will be browning and looking like a mush of colors. pour in the water. give it a good stir and cover. let it cook for about 2-3hours on low, or until the meat is falling off the bones.
• 7 serve hot over rice with a side of potato salad. sprinkle file or parsley on top. enjoy!