CHICKEN AND SAUSAGE GUMBO #2

CHICKEN AND SAUSAGE GUMBO #2

2-lbs. hot smoked sausage, cut into ¼-inch slices
8 chicken breast halves, skinned
2/3 cup vegetable oil
1-1/2 cups all-purpose flour
2 cups chopped onion
1 cup chopped green pepper
1 cup sliced celery
4 quarts hot water
6 cloves garlic, minced
4 bay leaves
4 tsp. Creole seasonings
1 tsp. dried whole thyme
2 tbsp. Worcestershire sauce
1 cup sliced scallions
½ tsp. salt (optional)
hot cooked rice
Gumbo filet (optional)

Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch oven. Brown chicken in drippings, remove to paper towels, reserving drippings.

Measure drippings, adding enough vegetable oil to measure ½ cup. Heat in Dutch oven over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).

Add onion, green pepper and celery; cook until vegetables are tender, stirring often. Gradually stir in water, bring to a boil. Return chicken breast to Dutch oven; add garlic and next 5 ingredients. Reduce heat; simmer, uncovered, 1 hour.

Remove chickens; let cool. Return sausage to Dutch oven; cook gumbo, uncovered, 30 minutes. Stir in scallions; cook, uncovered, an additional 30 minutes. Add salt, if desired. Bone chicken breast and cut into strips. Add to gumbo and cook until thoroughly heated. Remove bay leaves.
Yield: 16 servings.