Gumbo

1 lb chicken leg and thigh or breast on the bone

water to cover chicken

¼ cup vegetable oil, divided

1 lb andouille sausage, cut into 1/4-inch-thick slices about one large sausage

½ cup all-purpose flour

kitchen bouquetoptional

¼ white onion, chopped

½ green bell pepper, chopped

1 celery rib, sliced

1 garlic cloves, minced

1 bay leave

2 tsp Worcestershire sauce

2 tsp Creole seasoning THYME CUMIN CAYENNE BLACK PEPPER OREGANO BAY LEAVES, CRUSHED BLACK PEPPER WHITE PEPPER SALT

½ tsp dried thyme

¼ tsp cyanne pepper

filé powder

cooked rice

2 green onions, sliced

Sauté sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Sauté chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly 20 to 25 minutes, or until the roux is chocolate-colored being careful not to burn it.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and the next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, for 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Bone chicken, and cut or tear meat into strips; return chicken to gumbo, and simmer 5 minutes.

Remove and discard bay leaves.

Remove gumbo from heat. Stir in filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

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Gumbo