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Chicken and Sausage Gumbo



3 lb. fryer-8 cut

2 lb sausage-fresh or smoked

2 tbsp. oil

4 tbsp flour

1 c onion diced

1/2 c. bell pepper diced

1/2 c. celery diced

2 cloves garlic minced

3 tomatoes diced

2 bay leaves

1/4 c. onion tops diced

1/4 c. fresh parsley chopped

1 c. chicken stock

red, white and black peppers

hot sauce to taste

2 tsp basil

2 tsp thyme

3 dashes Worcestershire sauce

2 cups cooked rice

If the sausage is fresh, brown sausage first, then the chicken in oil. If the sausage is

smoked, brown just the chicken, remove from pot. Boil grease until the water evaporates

(clarify the fat), then add flour and make a medium dark roux. Add celery, onion, bell

pepper, and garlic. Simmer, 4 minutes, add tomato, basil and thyme, ground peppers,

Worcestershire sauce, hot sauce, and bay leaves. Put chicken and sausage back in and

simmer at least 30 minutes, or until chicken is done. Add cooked rice, onion tops and

parsley, adjust seasoning with peppers, bring back to a simmer and serve.Serves 6

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