Chicken and Sausage Gumbo

Easy to make, very tasty. Most people like to make gumbo and serve it on rice but we like it a little more soupy and all inclusive. If you want to reduce the stringiness of the gumbo try frying the okra for 5-10 minutes before putting it in the pot.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  large boneless skinless chicken breasts
• 4  links  spicy sausage
• 1⁄4 cup  vegetable oil
• 1⁄4 cup all-purpose flour
• 1  large onion, chopped
• 1  green pepper, chopped
• 4  stalks celery, chopped
•  fresh okra, sliced (about a 12-15 pieces)
• 8  cups  homemade turkey broth (or chicken)
• 1⁄4 cup  uncooked white rice
•  creole seasoning

Directions

1. Make a roux by cooking the oil and flour on medium heat until the color of peanut butter.
2. Turn off heat and toss in onion, pepper and celery to halt the cooking process.
3. Cut chicken in to bite size pieces. Season with creole seasoning. Saute in a little oil then add to roux and vegetable mixture.
4. Slice sausage, season with creole seasoning, saute and add to roux and veg mixture.
5. Add chicken/turkey broth to roux and bring to a boil. Reduce heat and simmer for 20 minutes. Add more seasoning or cayenne pepper to taste.
6. Add okra and cook for another 10-15 minutes until no longer stringy.
7. Add soaked rice and cook for 10 minutes. Ready to serve when rice cooked.