Chicken and Sausage Gumbo

1 pound hot smoked sausage, cut into 1/4-inch slices
4 chicken breast halves, skinned
1/4 to 1/3 cup vegetable oil
3/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
2 quarts hot water
3 cloves garlic, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried whole thyme
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced scallions
1/4 teaspoon salt (optional)
Hot cooked rice
Gumbo file (optional)


Brown sausage in a Dutch oven over medium heat. Remove to paper towels,
leaving drippings in Dutch oven. Brown chicken in drippings; remove to
paper towels, reserving drippings. Measure drippings, adding enough
vegetable oil to measure 1/2 cup. Heat in Dutch oven over medium heat
until hot. Add flour to hot oil; cook, stirring constantly, until roux is
the color of chocolate (about 30 minutes). Add onion, green pepper and
celery; cook until vegetables are tender, stirring often. Gradually stir
in water; bring to a boil. Return chicken breasts to Dutch oven; add
garlic and next 5 ingredients. Reduce heat; simmer, uncovered, 1 hour.
Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo,
uncovered, 30 minutes. Stir in scallions; cook, uncovered, an additional
30 minutes. Add salt, if desired. Bone chicken breasts and cut into
strips. Add to gumbo and cook until thoroughly heated. Remove bay leaves.
Serve gumbo over rice. Sprinkle with gumbo file, if desired.


Source: rec.food.recipes

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