|1 cup||Vegetable oil (or lard) plus more to fry chicken|
|1||Chicken cut up or boned|
|1½ pounds||Andouille sausage (if available) or Polish sausage|
|Hillshire Farms is a good choice for the Polish sausage|
|4 cups||Chopped onions|
|2 cups||Chopped celery|
|2 cups||Chopped green pepper|
|2 tablespoons||Chopped garlic|
|2 quarts||Of simmering chicken stock or stock substitute|
|2 cups||Chopped green peppers|
Bay leaf Thyme
In a large (2 gallon or more) heavy stock pot, pour in some extra oil and heat to frying temperature. Season and brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken.
In a 2 + quart heavy saucepan make a roux with the oil and flour to desired color --- like peanut butter. Add onions, celery, green pepper and later garlic. Stir continously until vegetables reach desired tenderness (wilted). Add roux and vegetables to chicken and sausage in the stock pot and continue to cook; stir frequently. Add stock one ladle at a time and mix in each ladleful after adding.
Bring to a boil. Reduce to simmer and cook for an hour or more.
Season to taste.
About 10 minutes before serving, add green onions.
Sherry may be added at the table. Gumbo can be served alone or with rice. File (fee-lay [powdered sassafras]) may be added at the table as a thickener
If you prefer, okra may be added; 4 to 6 cups add to vegetables and cook with the roux.
Submitted By LAWRENCE KELLIE On 6-08-95
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