Chicken Sausage Gumbo Recipe

Try this great classic French recipe....From the mansions of the Garden District to tiny clapboard cottages on the bayou, gumbo, a local version of French bouillabaisse, has graced every proud Louisianan table.

INGREDIENTS:

* ½ cup canola or extra light olive oil
* 2/3 cup all-purpose flour
* 1 cup chopped white onions
* ½ cup chopped green bell peppers
* ½ cup chopped celery
* 3 cloves garlic, crushed and chopped
* 2 tablespoons Cajun seasoning
* 8 oz. smoked sausage, cut into crosswise slices
* 2 chicken breast halves, cubed
* 5 ½ cups chicken stock
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 cups rice
* 1 cup okra, cut into crosswise slices
* 1/3 cup loosely packed, chopped fresh parsley
* Hot sauce, as desired

INSTRUCTIONS:

Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.
Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes. Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.
Cook the rice according to package directions and set aside to keep warm. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender. Remove the gumbo from the heat. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot
sauce, as desired.
This great French recipe of Chiclen Sausage Gumbo recipe makes 8 servings....what an enchanting taste !

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