Recipe - Chicken And Smoked Sausage Gumbo

1 cup Vegetable oil
1 cup Flour
1 One half cup Chopped onion
1 cup Chopped celery
1 cup Chopped bell peppers
1 pound Smoked sausage, such as
Andouille or
Kielbasa, cut crosswise into
1/2inch slic
1 One half teaspoon Salt
One fourth teaspoon Cayenne
3 Bay leaves
6 cup Water
1 pound Boneless chicken meat; cut
into 1" chunks
1 teaspoon Rustic Rub
2 tablespoon Chopped parsley
One half cup Chopped green onions
1 tablespoon File powder

Combine the oil and flour in a large castiron or enameled castiron Dutch
oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes,
make a dark brown roux, the color of chocolate. Add the onions, celery, and
bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add
the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4
minutes. Add the water. Stir until the roux mixture and water are well
combined. Bring to a boil, then reduce heat to mediumlow. Cook, uncovered,
stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours.
Skim off any fat that rises to the surface. Remove from the heat. Stir in
the parsley, green onions, and file powder. Remove the bay leaves and serve
in deep bowls.
Recipe By : COOKING LIVE SHOW #CL8733

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 11:11:28 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net