Chicken and Sausage Gumbo

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 1/2 cups chopped yellow onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 1 pound andouille, cut crosswise into 1/2-inch slices
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• 3 bay leaves
• 1 tablespoon minced garlic
• 3 quarts chicken stock
• 3 cups cooked chicken meat
• 2 tablespoons chopped parsley
• 1/2 cup chopped green onions
• File powder, accompaniment
• Hot Sauce, optional
• 4 cups cooked long-grain white rice, accompaniment

Directions

In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, garlic, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.

Add the cooled stock and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Add the chicken and cook just until the chicken is heated through, about 5 minutes.

Remove from the heat and stir in the parsley and green onions. Ladle into deep soup bowls and sprinkle lightly with file powder. Serve with hot sauce, if desired. Place a scoop of rice in the middle and serve.