Chicken And Sausage Gumbo

• 1 lb. hot smoked sausage, cut in 1/4-inch slices
• 4 chicken breast halves, skinned
• 1/4 to 1/3 c. vegetable oil
• 3/4 to 1 c. flour
• 1 c. chopped onions
• 1/2 c. chopped bell pepper
• 1/2 c. chopped celery
• 2 qt. hot water
• 1 tsp. salt
• 3 cloves garlic, minced
• 2 bay leaves
• 2 tsp. creole seasoning
• 1/2 tsp. whole thyme
• 1 Tbsp. Worcestershire
• 1/2 to 1 tsp. hot sauce
• 1/2 c. chopped green onions

1. Brown sausage in Dutch oven over medium heat.
2. Remove and place on paper towels, leaving drippings in Dutch oven.
3. Brown chicken in drippings and remove to paper towel.
4. Reserve drippings.
5. Measure drippings and add enough oil to make 1/2 cup. Heat and add flour to hot oil; cook, stirring constantly, until roux is chocolate colored, but not burned (about 30 minutes).
6. Add onions, green pepper and celery.
7. Cook until vegetables are tender.
8. Gradually stir in hot water; bring to boil.
9. Return chicken breasts to Dutch oven; add garlic and other 5 ingredients. Reduce heat and simmer, covered, 1 hour.
10. Remove chicken breasts; cool.
11. Return sausage to Dutch oven and cook, uncovered, for 30 minutes.
12. Stir in green onions and simmer 30 more minutes.
13. Add salt.
14. Bone chicken and cut in strips.
15. Add to gumbo.
16. Heat thoroughly.
17. Remove bay leaves.
18. Serve gumbo over cooked rice. Serves 8.
19. Serve with green salad and garlic bread.

sausage, chicken, vegetable oil, flour, onions, bell pepper, celery, water, salt, garlic, bay leaves, creole seasoning, thyme, worcestershire, hot sauce, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634299 (may not work)