CHICKEN AND SMOKED SAUSAGE GUMBO
Steps:
- 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. 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. 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.
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