Recipe: Chicken & Sausage Gumbo

Chicken & Sausage Gumbo

4 lbs chicken, cut in bite size pieces

3 qts water

4 stems celery with leaves, cut in quarters

1 large onion, halved

1 cup roux

2 lbs okra, cut fine

1 cup chopped onions

1 cup chopped celery

1 small bell pepper, chopped

4 cloves garlic, minced

½ tsp thyme

½ tsp marjoram

½ tsp basil

1 can tomatoes

1 lb smokes sausage

1tbsp Worcestershire sauce

Cook the chicken stock by boiling for 1 hour the first ten ingredients. Skim the foam and fat from the top as it rises.

Remove the chicken pieces from the broth and de-bone.

Return bones to the broth and continue to simmer. In a heavy pot, heat the roux.

Add okra, onions, celery, bell pepper and garlic. Cook on a low fire approximately 30 minutes.

Add the remaining ingredients along with the strained chicken broth and simmer 1 ½ - 2 hours.

Serve over hot steaming rice in gumbo bowls.

Damn That’s Good!