Chicken and Sausage Gumbo

• 1 stewing chicken, cut into serving pieces, 4- to 5-pound
• salt
• 1 quart vegetable oil
• 1 cup all-purpose flour
• 2 cups yellow onions, chopped
• 1 cup green bell pepper, chopped
• 12 cup celery, chopped
• 2 12 quarts chicken broth
• 2 bay leaves
• 12 teaspoon dried thyme
• 1 lb andouille sausage, sliced into 1/4-inch pieces
• 14 cup green onion, chopped (white and green parts)
• 2 tablespoons fresh parsley, chopped
• hot cooked rice, for serving

1. Season chicken generously with salt and cayenne.
2. Set aside.
3. In a large Dutch oven, make a roux by combining the oil and flour over medium heat.
4. Stirring constantly, cook for about 30 minutes or until the roux is dark brown.
5. Add onion, bell pepper and celery; cook for 5 to 10 minutes or until vegetables are very soft.
6. Add broth and stir to blend well.
7. Add chicken, bay leaves and thyme.
8. Bring to a boil, then reduce the heat and simmer, partially covered, for 2 to 3 hours or until the chicken is fork-tender.
9. Add andouille and cook for 30 minutes.
10. Adjust the seasonings and stir in green onions and parsley.
11. Remove bay leaves.
12. Serve immediately over rice.

stewing chicken, salt, vegetable oil, flour, yellow onions, green bell pepper, celery, chicken broth, bay leaves, thyme, andouille sausage, green onion, fresh parsley, rice

Taken from www.food.com/recipe/chicken-and-sausage-gumbo-390001 (may not work)