Delicious Chicken and Sausage Gumbo

Ingredients

Roux

1 cup of all purpose flour

2/3 cup of canola oil

Gumbo

3-5 stalks of celery chopped and diced

1 green bell pepper diced

1 yellow or white onion diced

2-3 cloves of garlic (2 tbps of minced garlic)

6 cups of chicken broth

1 package of andouille sausages

3 – 5 chicken thighs

Directions

Before you start making the roux, go ahead and get your heavy stockpot and get it heated up on medium heat. During this time, go ahead and back the chicken thighs and cook the andouille sausage. Once the chicken thighs are done, cut them up into chunks so they are ready to throw in.

First, we have to make the roux. You don’t want to rush his if this is the first time making it. Pour your oil and flour into your stockpot, which should already be hot. You will be stirring this mixture on medium heat for at least 45 minutes to 1 hour. You want it to have a consistency of wet gravy and to look like dark chocolate.

While you are mixing the roux, remember dont take your eyes off of it, take the vegetables and cook them in 1/2 cup of the chicken broth to get them soft. Once your roux is ready, pour that mixture in along with the rest of the chicken broth. Bring the pot to a boil and boil for 5 – 7 minutes. At this time you can add your seasoning. I used Creole seasoning.

After boiling, place in your chicken and sausage. Let the pot simmer for about 30 minutes with a top on to get all the flavors to simmer. Stir occasionally and add more seasoning to taste. Serve the gumbo with some white rice and enjoy.