Gumbo

Gumbo: Chicken & Sausage

Ingredients

• Peanut oil
• Flour
• 1 Onion
• 2 Celery stalks (opt)
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 2 cans Chicken Broth
• 1 Beer (opt)
• 1 lb Sausage
• 1 lb Chicken
• Spices

- Cajun Seasoning
- 1 Bay Leaf
- Louisiana Hot Sauce – Tabasco or off-brand
- Black Pepper
- Garlic (chopper or powder)

• Rice
• File Powder (add a shake or two tableside - opt)

Directions

1. Chop onion & celery (fine)
2. Dice red & green bell pepper
3. Cut chicken & sausage (or you can do this while cooking step 8 on)
4. Get a large pot (5qt or more); turn the heat on high; once the pot is hot add enough peanut oil to lightly (thinly) cover the bottom of the pot.
5. Add 2 or 3 heaping spoonfuls of flour
6. Stir feverishly until flour turns dark brown (1 to 3 min)
   (The trick is to make the flour come as close as you can to burning without burning it. This will provide the gumbo with a dark color and rich flavor. (Note – Make sure that the flour does not stick and burn. If the flour does burn, start over.)
7. Add onion & celery ; Stir-in
8. Add 1 can Chicken Broth
9. Add Spices (add to your liking; season heavy as liquid is next step)
10. Add red & green bell peppers
11. Bring mixture to a boil
12. Fill Chicken broth can with water and add & bring to a boil
13. Add 1 can Chicken Broth & bring to a boil
14. Add either a beer or another can of water & bring to a boil
15. Turn heat down (medium or medium-high)
16. Add sausage & chicken & bring to a boil
17. Turn heat down so it is at a simmer; let simmer for + hour.