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SCARLETT'S CHICKEN & SAUSAGE GUMBO




Source of Recipe


AN OLD FAMILY FAVORITE


List of Ingredients





1 cup oil
1 cup flour
2 large onions,chopped
2 bell peppers,chopped
4 stalks celery,chopped
6 cloves garlic,minced
4 quarts chicken stock
2 whole bay leaves
3 teaspoons Creole seasoning
1/2 cup Frank's Hot Sauce
1 teaspoon dried thyme leaves
Salt and pepper to taste
3 pounds cooked chicken or turkey -- cut into pieces
2 pounds andouille or kielbasa sausage cut into 1/2" pieces
1 bunch green onion tops -- chopped
2/3 cup fresh chopped parsley

Recipe




Season the chicken with salt, pepper and Creole seasoning 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 heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, 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.