Bayou Sausage and Chicken Gumbo

• 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

1. To make the Roux:
2. In a large pot, combine oil and flour over low/med heat.
3. Stir continuously, careful not to scorch.
4. Mixture will start to brown, its ready when its the color of milk chocolate.
5. The Gumbo:
6. To your roux, add the diced veggies and stir to coat with roux.
7. Cook for about 5 minutes
8. Stir in the creole seasoning (adjust to your taste- we use Tony Chachere Seasoning).
9. Add the chicken and sausage.
10. (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.
11. Pour in the water.
12. Give it a good stir and cover.
13. Let it cook for about 2-3hours on low, or until the meat is falling off the bones.
14. Serve hot over rice with a side of potato salad.
15. Sprinkle File or parsley on top.
16. Enjoy!

flour, oil, red pepper, green pepper, stalks celery, onion, creole seasoning, chicken, andouille sausages, water, file powder

Taken from www.food.com/recipe/bayou-sausage-and-chicken-gumbo-464609 (may not work)