Chicken & Sausage Gumbo

1	3 -4 lb frying hen
1lb	smoked sausage
2	onions, medium, yellow or white
1	bell pepper, medium
2	stalks of celery
1	bunch of green onions (shallots)
3/4 cup	cooking oil
3/4 cup	all purpose flour
1/2 tsp	dried thyme
1/2 tsp	dried oregano
1/2 tsp	cayenne pepper
1tsp	salt
2	bay leaves
2 cans	chicken broth

Wash chicken, cut in half through breast. Put in large pot and cover with water. Boil for about 45 minutes. While chicken is cooking, chop seasoning. Once onion, bell pepper and celery are chopped, set aside
Now, make a roux. This is the base for the gumbo. * It takes considerable energy to make a roux, so you may opt to use a ready made roux or a dry gumbo base mix. Your choice, either will work, but I prefer the richness that a roux gives the gumbo.
In another large pot heat the oil until it just begins to smoke, then slowly add the flour, stirring constantly. Continue stirring until the roux is a deep chestnut brown. It is VERY easy to burn at this point. Remove from heat and add chopped seasoning. Return to medium heat and continue to cook, stirring occassionally, until onions are wilted. Stir in dry seasoning ingredients at this time. Add the chicken broth and let simmer.
Remove chicken from pot and let it cool. Strain liquid from chicken pot. (I place a towel over a large bowl and pour liquid, which strains all of the chicken leavings and some of the fat.) Add to gumbo.
* You can use plain water, however, the liquid from the chicken adds flavor. If you use water, add 2 more cans of chicken broth, or 1 can of beef broth

Slice sausage and add to gumbo. Debone and skin chicken. Cut or tear chicken into bite sized pieces and add to the pot. Allow gumbo to simmer for about an hour.

Prepare rice.

Chop green onions. About ten minutes before serving gumbo, add the green onions.

Serve gumbo over rice, with french bread (or your favorite bread) on the side. Potatoe salad is also an excellent side dish to the gumbo.

This recipe is enough for 6 cajuns or 12 regular people. Bon Appetite.


Curtis Bosarge

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