Our Chicken and Sausage Gumbo
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This is a recipe that I created a few years ago, after studying several other chicken and sausage gumbo recipes. It was a hit with the first try. It's now been almost the same two years since we made this gumbo. Anna asked for it the other day. I dug out the recipe and cooked up a batch. It turned out as wonderfully as ever. So, I want to share the recipe.

1 1/2 lb chicken, cut into 1" pieces
1/2 lb andouille or smoked sausage, sliced
1 1/2 cup onion, chopped
1/2 cup bell pepper, chopped
3 cloves garlic, minced
1/4 cup celery
2 quarts chicken stock
1 quarts water
 3 tbls dark roux , pre-made or from a jar
1 1/2 tsp fresh ground black pepper
1 1/2 tsp salt
1 1/2 tsp creole seasoning (we use a salt free)
cayenne pepper, to taste
1/2 cup green onions, tops only, chopped
1/4 cup flat leaf parsley, chopped
Lightly brown the chicken in a bacon drippings. Remove the chicken from the pan, and place on paper towel to remove oil. Brown the andouille sausage in same pan. Remove the sausage from the heat, and place on more paper towels. When the meat has cooled slightly, rough chop the chicken and sausage into serving sized pieces.

In the same pan saute the onions, pepper, celery, and garlic over medium heat until tender, using more bacon grease as needed. Remove the vegetable from the heat.

Heat the water and chicken stock to a low boil in a large pot. Add the roux and stir vigorously with a whisk until the roux is completely dissolved. Add the chicken, sausage, sauted vegetables, and spices to the pot.

Cook over medium-high heat, uncovered, for at least 45 minutes.

Five minutes before serving add the green onions and parsley. When the five minutes are up, remove the pot from the heat. Serve in a bowl, over cooked rice.

NOTE 1: I prefer to use a combination of chicken breast and thighs, half and half.

NOTE 2: We also normally make this up to the last step the night before. Place the gumbo in the refridgerator. In the morning remove any congeled fat from top. Heat the gumbo to a simmer, and then add the green onions and parsley.