Chicken And Sausage Gumbo

• 1 1/2 lb. smoked sausage
• 1 (3 1/2 to 4 lb.) broiler-fryer, cut up and skinned
• 1/4 c. vegetable oil
• 1/2 c. all-purpose flour
• 2 large onions, minced
• 1 large green pepper, minced
• 1 c. celery, minced
• 3 cloves garlic, minced
• 2 qt. water
• 2 tsp. Creole seasoning
• 1/8 tsp. hot sauce
• 1/2 c. chopped green onion
• 1/4 c. fresh parsley, minced
• hot, cooked rice

1. Cut sausage lengthwise into 4 pieces.
2. Cut pieces into 1/2-inch slices.
3. Brown in a Dutch oven; drain, reserving drippings.
4. Set aside.
5. Brown chicken in drippings; drain. Combine oil and flour in Dutch oven.
6. Cook over medium heat, stirring constantly, until roux is the color of chocolate (about 30 minutes).
7. Add minced onion and next 3 ingredients.
8. Cook until vegetables are tender.
9. Add water and bring to a boil.
10. Reduce heat and simmer, uncovered, for 45 minutes.
11. Add chicken, Creole seasoning and hot sauce.
12. Cook, uncovered, for 1 hour.

sausage, vegetable oil, allpurpose, onions, green pepper, celery, garlic, water, creole seasoning, hot sauce, green onion, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742018 (may not work)