Chicken and Sausage Gumbo

This is a culmination of gumbo recipes that I have had over the years. Ideas and ingredients that work and taste good together. Please Enjoy

• Ready In: 2 hrs 50 mins
• Serves: 10-12
• Yields: 1 batch

Ingredients

• 1⁄2 cup  vegetable oil
• 1⁄2 cup all-purpose flour
• 2  lbs chicken pieces
• 1⁄2 lb andouille sausage, cut up
• 4  cups  chicken stock
• 1  yellow onion, diced
• 1  bell pepper, diced
• 2  celery ribs, diced
• 6  garlic cloves, minced
• 1⁄2 lb okra, cut up (fresh or frozen)
• 1⁄2 cup tomatoes, peeled, seeded and chopped (optional)
• 1  tablespoon file powder (unless okra is used, one or the other please)
• 1⁄4 teaspoon cayenne pepper
• 2  bay leaves
• 2  cups rice, cooked (Accompaniment)
•  parsley (Garnish)
•  salt and pepper (as needed)

Directions

1. Preheat the oven to 350 degrees F.
2. Brown chicken and sausage in a cast iron dutch oven. Remove from pot and let cool.
3. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
4. While the roux is baking, de-bone the chicken and cut into pieces.
5. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, okra, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
6. Gradually add the chicken stock while whisking continually. Add the Chicken and Sausage. Decrease the heat to low, cover and cook for 35 minutes.
7. Optional; Add the file powder while stirring constantly. Cover and let sit over low heat for 10 minutes.
8. Serve over rice, and garnish with parsley.