Chicken and Sausage Gumbo

 
Serving Size: 10-12

Ingredients:
3 pounds chicken breasts, split in half and boned
1 pound smoked sausage
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped pepper
1 cup chopped celery
7 cups water, divided
1 teaspoon black pepper
1 tablespoon chopped garlic
1/2 teaspoon cayenne pepper
Salt and pepper to taste
Garlic powder to taste

Directions:

1. Season chicken breasts lightly with salt, black pepper and garlic powder. If possible, do this the day before you cook the gumbo. Next slice sausage into 1/4-to-1/2 inch pieces.
2. Make roux, using a cast iron or very heavy skillet that is very clean. Place oil in skillet over high heat – oil should be at stage where it just begins to smoke – and gradually stir in flour, using a long-handled spoon. Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn. As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown. Remove from heat.
3. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker. Bring to stove once more, and cook over low heat about 5-7 minutes, stirring constantly.
4. In a large Dutch oven, bring 6 cups of water to a boil. Add the roux mixture, stirring to dissolve it thoroughly. Add chicken and cook about 30-40 minutes or until chicken is cooked through. Remove chicken, and set aside to cool. Debone chicken, and cut into bite-size pieces.
5. Add sausage, 1 cup water, 1 teaspoon black pepper and chopped garlic and cayenne pepper to the pot, and simmer for 30 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. Skim surface to remove fat that sausage gives off during cooking. Serve over rice with a tossed salad and French bread.

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