CHICKEN & SAUSAGE CAJUN GUMBO

Chicken & Sausage Cajun Gumbo image

Provided by Kathy Sterling

Time 1h15m

Number Of Ingredients 15

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2 c vegetable cooking oil (or any cooking oil will do)
2 c white all purpose flour
1 medium finely chopped onion
3 bunch green onions cut finely
1 medium green bell pepper, chopped
2 stalk(s) celery, chopped
2 Tbsp minced garlic
1/8 c parsley, chopped fine (i use dried if i don't have fresh on hand and it is good)
8 oz can tomato sauce
1 lb smoked sausage
1 chicken cut up with skin removed
3 c okra, cleaned and sliced (optional)
1/4 c gumbo file'
1 Tbsp salt and pepper (or to taste)
1 Tbsp red pepper (more if you want it real spicy)

Steps:

1. To Make Roux: In a microwave proof bowl combine cooking oil and flour to make a paste. Microwave for 5 minutes and stir. Do this 3 or 4 times until mixture is the color of dark chocolate (do not burn or it will be bitter) Set aside while you are making the gumbo
2. In a large stock pot add onions, bell pepper, celery, garlic and parsley. Stir in 1 gallon of water and bring to a boil.
3. Stir in roux mixture until it is dissolved. Add tomato sauce, salt, black pepper and red pepper. Drop in okra (optional), sausage and chicken and bring to a boil. Simmer on medium until chicken is thoroughly cooked, about 40 minutes. When gumbo is cooked, turn off the burner and add Gumbo File', this will add flavor and thicken the gumbo.
4. Serve over cooked white rice.