Chicken And Sausage Gumbo

• 1 fryer, seasoned, boiled and deboned (reserve 2 qt. broth)
• 1 lb. beef sausage, sliced
• 1 c. green pepper, chopped
• 1 c. celery, chopped
• 1/2 c. parsley, chopped
• 1 clove garlic, chopped or 1/2 tsp. garlic powder
• 1 bunch green onions, chopped
• 2/3 c. oil
• 1 c. roux (Tony Chachere roux mix)
• 1 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 tsp. thyme
• 1 large bay leaf
• 1 pinch rosemary
• 2 Tbsp. fil gumbo powder

1. Saute vegetables in the oil. Add the roux mix slowly. Stir constantly and begin to add broth. Add sausage and remainder of broth; cook slowly. Add the black pepper, cayenne pepper, thyme, bay leaf and rosemary. Cook over low heat for 30 minutes in heavy Dutch oven. Add more water if needed. Add the file gumbo powder and cook 10 minutes or let stand. Serve over hot rice.

fryer, beef sausage, green pepper, celery, parsley, clove garlic, green onions, oil, roux, black pepper, cayenne pepper, thyme, bay leaf, rosemary, fil gumbo powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98247 (may not work)