Recipe: Chicken and Sausage Gumbo Recipe (not Shoney's)

CHICKEN AND SAUSAGE GUMBO

1 large chicken (young hen preferred), cut into pieces
Salt and freshly ground black pepper to taste
2 teaspoons Tony Chachere's Creole Seasoning, or to taste
2 pounds andouille or smoked sausage, cut into 1/2-inch pieces
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 to 6 cloves garlic, minced
4 quarts chicken stock
1 teaspoon dried thyme leaves
2 bay leaves
Fili powder to taste
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
cooked rice

Season the chicken with salt, pepper and Tony Chachere's and brown quickly.

Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the bell peppers, celery, and garlic; stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, thyme, bay leaves, fili powder, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes.

Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

YIELD: About 12 entree-sized servings