Hello fall of 2012!! Nothing is better then A nice big bowl of gumbo to warm you up!
Chicken and Sausage Gumbo
1 cup of flour
3/4 cup of oil
1 large onion minced
4 stalks of celery minced
1/2 head of garlic minced
1 green bell pepper minced
4 boneless breasts of chicken cut into small pieces
1 package of andouille sausage cut into small rounds
1 can of stewed tomatoes
3 cups of beef broth
3 quarts of hot water
6 cubes of beef bouillon
2 tablespoons of Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons of Cajun seasoning
1 tablespoon gumbo file
5 Bay leaves
2 cups of Okra
First, chop all your onions, garlic, celery, and bell pepper finely.
Cut your chicken and sausage also.
Add olive oil to a sauté pot and cook your chicken. Then add sausage and cook till done.
While your cooking your meat, make your roux. On medium to low heat, constantly whisk the 3/4 cup of oil and flour. This process takes about 30 minutes. It’s done when it’s a caramel color. If it burns, throw it out. Burnt roux will ruin gumbo.
After your roux is done. Throw in all your vegetables, mix it well with your roux. Cook for about 15 minutes.
Add hot water, beef bouillon, and beef broth. Bring to a boil. Stir regularly. Then add all of your seasoning. Leaving out the okra.
Bring to a light boil, simmer for an hour. Add okra. Simmer for another hour or longer.
Serve with rice.