Chicken and Sausage Gumbo

Ingredients:

  • 48oz chicken stock (homemade is best)
  • 3/4 cup canola oil
  • 1 cup flour
  • 2 lbs cooked Chicken or 1 cooked deboned hen
  • 1 lb hillshire farm beef smoked sausage
  • 3 medium yellow onions
  • 4 stalk celery, chopped
  • 2 green bell peppers, chopped
  • 5 cloves of garlic, minced
  • 3 dry bay leaf
  • 1 tsp dry thyme
  • 1/2 tsp dry marjoram
  • 1/2 tsp dry basil
  • 2 tbsp filé powder
  • 1 tsp Black pepper
  • 1 tsp Louisiana Brand Hot sauce
  • Salt to taste

Directions:

  1. (Oven roux method) Preheat oven to 350.
  2. In a cast iron pot, stir together flour and canola oil.
  3. Bake uncovered on the middle rack stirring every 30m for 3h
  4. Break down vegetables last 30m and set aside, remove roux from oven
  5. On medium heat, add onion, bell pepper, and celery to the hot roux with a pinch of salt. Sweat until soft, stirring frequently, about 10 mins
  6. Add thyme, basil, marjoram, and garlic. Cook for \~1m or until fragrant.
  7. Add the chicken stock and stir. Add the filé powder, black pepper, hot sauce, bay leaves and simmer for 1 hour
  8. Add the cooked chicken and sausage and simmer another 3-4 hours. Add salt and pepper to taste.
  9. Serve over rice with saltine crackers, file powder, and hot sauce.