Chicken and Sausage Gumbo
Serves 4-6

Ingredients :
3 lbs Chicken, boneless and cut into bite sized pieces
1 1/2 cups oil divided in 2
1 1/4 cups flour
2 dried or fresh chili peppers
1 large onion, chopped
1 large green pepper, chopped
3 celery stalks, chopped
2 garlic cloves, minced
3/4 lbs Andouille sausage, cut in 3/4" pieces
4 1/2 cups chicken stock
1 bay leaf
1/8 tsp Tabasco
1/4 tsp habanero pepper
salt and pepper
1/4 lbs okra
4 - 6 cups cooked rice



Directions :
Heat a large pan on high heat. Add 3/4 cup oil. When oil is hot, brown chicken on all sides cooking only a few pieces at a time. Do not over-crowd the pan. Remove each batch when browned and set aside on a plate. When all chicken is browned and removed, lower heat an add chili peppers, onions, green pepper, celery,garlic and sausage in same pan. Cook about 10-12 mins and remove vegetables. Keep same pan and reduce heat to low and add remaining oil and heat. Add flour and stir constantly cooking flour on low heat for about 30 mins stirring occassionaly. Flour should turn brown and smell nutty when done. In a large pot, add chicken stock, bay leaf, Tabasco, chicken, sausage and vegetable. Add roux (flour mixture). Cook about 30 mins on medium high heat or until chicken is tender. Cut tops and tails off okra and cut in big pieces and add to gumbo. Cook about 10 minutes longer. Remove bay leaf.

Serve on plate with a ring of rice and gumbo in center of ring.
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Copyright Chef Bob Older 1997