Chicken And Sausage Gumbo

• 4 lb. boneless chicken, cut in large chunks
• salt, pepper and cayenne to taste
• 1/3 c. cooking oil
• 1 large onion, chopped
• 2 ribs celery, finely chopped
• 1 bell pepper, chopped
• 2 large cloves garlic, minced
• 2/3 c. flour
• water to bring to soup consistency
• 1/3 c. dry red wine
• 3/4 lb. smoked andouille sausage, sliced
• 1 pt. oysters, drained and rinsed (optional)
• parsley, chopped
• 1 Tbsp. gumbo file (powdered seasoning)
• 4 c. cooked rice

1. Cut up the chicken and season generously with salt, pepper and cayenne. In a heavy pot, fry the chicken in oil until golden brown. Remove the oil and reserve it for making the roux.
2. Add the onion, celery, bell pepper and garlic to the chicken. Cover and cook over low heat.

boneless chicken, salt, cooking oil, onion, celery, bell pepper, garlic, flour, water, red wine, sausage, oysters, parsley, gumbo file, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8678 (may not work)