New Orleans School Of Cooking Gumbo(Yield: 15 To 20 Servings)

• 1 c. flour
• 1 c. vegetable oil
• 1 chicken, cooked and cut up or boned
• 1 1/2 lb. andouille or hot Italian sausage, cooked
• 4 c. chopped onions
• 2 c. chopped celery
• 2 c. chopped green pepper
• 1 Tbsp. chopped garlic
• 8 c. broth or flavored water
• 2 c. chopped green onions
• Joe's Stuff Seasoning or all-purpose seasoning (optional)
• file (optional)
• cooked rice (optional)
• sherry (optional)

1. In large skillet, brown flour and oil until dark brown (Hershey's chocolate color) over medium-high heat, stirring continuously.
2. Do not burn!
3. Add trinity (this is the onion, celery and pepper) and stir continuously until vegetables are tender.
4. Add garlic at very end.
5. Gradually stir in liquid and bring to boil. Add chicken and sausage and simmer 1 hour or more (the longer, the better).
6. About 10 minutes before serving, add green onions.
7. Serve over rice, if desired.

flour, vegetable oil, chicken, andouille, onions, celery, green pepper, garlic, broth, green onions, file, rice, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487497 (may not work)