Chicken and Sausage Gumbo

I continue to improve after my hospital stay although I'm still having some not so good days.  The New Orleans grandsons are visiting for a few days and Grandson #1 requested sausage gumbo. I decided today was the day to give it a whirl. I must say, I do believe this is the best gumbo I've ever made.  

You can use your favorite smoked sausage, but my all time forever favorite is Conecuh from Evergreen, Alabama.

6 cups chicken broth

1 - 1 1/2 lbs. chicken breasts

2 large yellow onions, chopped

3 green bell peppers, chopped

4 ribs celery, chopped (include some of the celery leaves if possible)

1 T. minced garlic

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 lb. smoked sausage, sliced

2 t. (or to taste) Cajun seasoning

16 oz. frozen sliced (unbreaded) okra

2 bay leaves

cooked white rice

chopped parsley

In a large stock pot or Dutch oven bring chicken broth to a gentle boil and place chicken breasts in broth. Lower to a simmer and let chicken cook while you prep the vegetables.  After all the vegetables are chopped, place in a large bowl.

Now it's time to make the roux.  In a large skillet (preferably cast iron), add flour and vegetable oil. Set the heat to medium-high and CONTINUALLY stir the flour and oil while it browns. I cooked mine for about 20 minutes. Most of the time for chicken/sausage gumbo the roux is dark brown, almost chocolate colored, but I wasn't up to standing for that length of time, so mine was a nice peanut butter color and it worked just fine!

When the roux reaches the color you want, add all the vegetables at once. Be careful because there may be some splattering of the roux and it will be HOT. As soon as the vegetables are in the roux, stir quickly to coat the vegetables. Lower the heat to medium and cook, stirring constantly, for about 4 - 5 minutes.

By this time your chicken should be cooked. Remove from broth and place on a plate to cool. Add the roux and vegetables to the broth.

Wipe out the skillet and add the sliced sausage and cook until well browned. Drain well and add to the Dutch oven and stir to combine. Lower to a simmer.

Chop or shred chicken and add to the Dutch oven.  Next, add the Cajun seasoning, bay leaves, and okra. Cover and let cook 2 - 3 hours over low heat. Stir occasionally.

Remove bay leaves before serving.

Serve over white rice and top with chopped parsley.