Chicken & Sausage Gumbo

• servings: Makes 6 quarts

Ingredients

1 cup flour

1 cup canola oil

2 large yellow onions, chopped

4 stalks celery, chopped

2 green bell peppers, chopped

1 bunch green onions, chopped

1 bunch Italian parsley, chopped

3 cloves garlic, minced

2 lbs. smoked sausage or andouille, sliced

2 lbs. cooked chicken, pulled

3 tbsp. Worcestershire sauce

3 tbsp. Cajun seasoning (I used Slap Ya Momma)

2 tsp. gumbo filé

2 bay leaves

3 quarts chicken stock

In an 8 quart pot combine flour and canola oil. Cook over medium heat constantly stirring and scraping the bottom of the pot until the roux is the color of milk chocolate. Add vegetables and cook until they’re translucent. Stir in sausage, Worcestershire sauce, Cajun seasoning, bay leaves and filé powder and cook for an additional 10 minutes. Add chicken stock, cover and cook at a low simmer for 2½ hours, stirring occasionally. Add the chicken. I add it at this point so the chicken doesn’t overcook and get stringy. Simmer for another 30 minutes. Remove bay leaves, taste for seasonings then serve over white rice with a dollop of potato salad in the bowl.