Chicken and Sausage Gumbo

SassiFras's Note:

I found this on stltoday.com and was adapted from "Cooking up a Storm: Recipes Lost and Found From the Times-Picayune of New Orleans". I haven't tried the recipe yet, but it looks pretty tasty. I'm placing this here so I don't lose it. Enjoy!

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 1 stewing chicken , cut into serving pieces, 4- to 5-pound
• salt
• 1 quart vegetable oil
• 1 cup all-purpose flour
• 2 cups yellow onions , chopped
• 1 cup green bell pepper , chopped
• ½ cup celery , chopped
• 2 ½ quarts chicken broth
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 lb andouille sausage , sliced into 1/4-inch pieces
• ¼ cup green onion , chopped (white and green parts)
• 2 tablespoons fresh parsley , chopped
• hot cooked rice , for serving

Directions:

1. Season chicken generously with salt and cayenne. Set aside.
2. In a large Dutch oven, make a roux by combining the oil and flour over medium heat. Stirring constantly, cook for about 30 minutes or until the roux is dark brown. Add onion, bell pepper and celery; cook for 5 to 10 minutes or until vegetables are very soft.
3. Add broth and stir to blend well. Add chicken, bay leaves and thyme. Bring to a boil, then reduce the heat and simmer, partially covered, for 2 to 3 hours or until the chicken is fork-tender. Add andouille and cook for 30 minutes.
4. Adjust the seasonings and stir in green onions and parsley. Remove bay leaves. Serve immediately over rice.