Chicken And Smoked Sausage Gumbo

• 2/3 cup vegetable oil
• 1 cup flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 1 pound smoked sausage, such as andouille or chorizo, cut lengthwise, then crosswise into 1/2 inch slices
• 1 teaspoon cayenne
• 3 bay leaves
• 6 cups chicken stock, cold or room temperature
• Chicken from one whole rotisserie chicken, chopped and tossed with the creole seasoning
• 1 teaspoon creole seasoning
• 2 tablespoons chopped parsley
• 1/2 cup chopped green onions
• 1 tablespoon file powder

1. Saute the chopped sausage in a large heavy or cast iron pot or dutch oven until browned. Wipe out the pot and heat the oil over medium heat. Shake the flour in slowly, whisking continually. Whisk slowly and constantly for roughly 45 minutes, until the roux has turned a dark brown color like milk chocolate.
2. Add the onions, celery, and bell peppers and continue to stir for 5-10 minutes or until soft. Slowly add the chicken stock, stirring continually to incorporate. Add in the sausage, chicken, cayenne, and bay leaves.
3. Simmer, uncovered, for 2-3 hours. Remove from the heat. Stir in the parsley, green onions and file powder. Remove the bay leaves and serve in bowls over steamed rice.

vegetable oil, flour, onions, celery, bell peppers, sausage, cayenne, bay leaves, chicken stock, chicken, creole seasoning, parsley, green onions, file powder

Taken from www.epicurious.com/recipes/member/views/chicken-and-smoked-sausage-gumbo-50159760 (may not work)