Chicken and smoked

sausage gumbo
Serves 6-8

Ingredients Equipment
1 cup Rice bran oil  Chef’s knife
1 cup Flour  Wooden Spoon
2 large Onions, chopped  Large pot
2 each Green Bell Pepper, 1/3 inch diced
4 each Celery Ribs, 1/3 inch diced
5 each Garlic Cloves, minced
4 quarts Chicken Stock
4 each Bay Leaves
2 tsp Creole Seasoning
2 Tbsp Thyme, leaves picked and chopped
1 Tbsp Cayenne Pepper
To taste Salt
1 lb Smoked turkey necks, meat picked
2 lbs Chicken Thighs boneless, skinless, cut into 2 or 3
1 lbs Andouille Sausages, half-moon cut, ¼ inch thick
½ bunch Green onions, thinly sliced in the bias
½ bunch Parsley, leaves picked and chopped
2 Tbsp Filé powder

Directions
1. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to
high heat, stirring constantly, until the roux reaches a dark brown color, almost
the color of ground coffee.
2. Add the onions and stir quickly. Once the onions sweated, add the celery and the
green bell pepper. Sweat for 3 to 5 min, add the garlic in.
3. The vegetables will stop the roux from cooking further. Continue to cook, stirring
constantly, for about 4 minutes.
4. Add the stock, creole seasoning, thyme, cayenne, some salt, turkey necks meat,
the chicken pieces and the sausages. Bring to a boil, then cook for about one
hour, skimming fat off the top as needed.
5. Add file powder to taste, the chopped green onions and parsley.
6. Serve in bowls.

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