Chicken And Sausage Gumbo

• 1 1/2 lb. smoked kielbasa, cut in 1/2-inch pieces
• 1 c. oil
• 2 1/2 lb. chicken thighs
• cayenne pepper to taste
• salt to taste
• 1 c. flour
• 4 c. chopped onions
• 2 c. chopped celery
• 2 c. chopped green peppers
• 1 Tbsp. chopped garlic
• 8 c. chicken broth
• 1 c. chopped parsley

1. Saute sausage in oil until brown, using a 12-quart stock pot. Remove from pot.
2. Season chicken with a little cayenne, salt and a dusting of flour.
3. Brown in the oil and remove from the pot.
4. Make a roux by slowly adding 1 cup flour to the hot oil in pot.
5. Stir constantly over medium heat.
6. Roux must be a dark brown, but not allowed to burn.
7. When desired color is achieved, add onions, celery, green peppers, parsley and garlic all at once to stop roux from cooking further.
8. Cook until glaze forms on vegetables.
9. They should be slightly tender.
10. Return sausage and chicken to pot and cook a few minutes on low heat.
11. Gradually stir in broth and bring to a boil.
12. Reduce to simmer and cook 1 hour more.
13. Serve with some good bread for dipping.

kielbasa, oil, chicken thighs, cayenne pepper, salt, flour, onions, celery, green peppers, garlic, chicken broth, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=719107 (may not work)