Sausage and Chicken Gumbo

Description
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.

Roux

 * 1 cup plus 3 tablespoons vegetable oil
 * 1 cup all purpose flour

Stew

 * 1) 2 medium onions diced
 * 2) 2 bell peppers diced
 * 3) 4 celery stalks diced
 * 4) 1 x 49½ oz can low sodium chicken broth
 * 5) 5 cups water
 * 6) 1 x 10 oz can Rotel tomatoes
 * 7) 1 x 14½ oz can diced tomatoes
 * 8) 1 bunch flat leaf parsley, stems removed and minced
 * 9) 3 tablespoons chopped garlic
 * 10) ½ teaspoon cayenne pepper
 * 11) 1 teaspoon fresh ground pepper
 * 12) 1 teaspoon salt
 * 13) ½ teaspoon dried thyme leaves
 * 14) 1 pound sausage, cut into ¼ inch rounds (andouille, hot pork smoked, or regular smoked)
 * 15) 2½ pounds boneless, skinless chicken thigh fillets, seasoned with Creole seasoning
 * 16) 1 teaspoon Tabasco
 * 17) 4 bay leaves
 * 18) 1 x 16 oz bag frozen cut okra

Garnish

 * Cooked long-grain white rice
 * Crusty bread (French bread or equivalent)
 * Filé powder (Ground sassafras)
 * Hot Sauce

Directions

 * 1) Prepare your vegetables.
 * 2) In a sauté pan, render the sausage rounds.
 * 3) Remove the sausage (add a little oil if necessary) and cook the thighs for 6 minutes per side over medium heat (You will need to do this in batches).
 * 4) Allow the meat to cool.
 * 5) Hand tear or shred the chicken with two forks.
 * 6) Set chicken and sausage aside for use later.
 * 7) In a very large stockpot, add the vegetable oil and warm on medium-high heat until the oil is shimmering and almost smoking.
 * 8) Whisk in the flour and reduce the heat to medium/medium-low.
 * 9) Stir constantly until the roux becomes the color of milk chocolate, usually 25–30 minutes. The roux should smell nutty, but not burned.
 * 10) Add the onions, celery, and bell pepper to stop the cooking.
 * 11) Cook until the vegetables become softened, about 5– 10 minutes while continuing to stir.
 * 12) Add the garlic, thyme, salt, pepper, and cayenne.
 * 13) Cook for 1 minute, and then add the water, broth, tomatoes, parsley, Tabasco, and bay leaves.
 * 14) Stir to incorporate roux into liquid.
 * 15) Add the chicken and sausage.
 * 16) Raise heat to bring to a boil. Reduce heat and simmer uncovered for about 1½ hours.
 * 17) Add okra and cook and additional 10 minutes.
 * 18) Adjust with salt and pepper to taste.
 * 19) Serve with an ice cream scoop of rice in the bowl and with file powder sprinkled on top (about ½ teaspoon).

Serve warm French bread on the side for dipping and extra hot sauce. Makes 1 gallon.