Chicken & Sausage Gumbo

[b][u]Chicken & Sausage Gumbo


1 fryer or hen
1/3 cup vegetable oil
1/3 cup flour
1 large bell pepper, chopped
1 large onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 (8 oz) can stewed tomatoes
1 (10 oz) can Ro-Tel tomatoes
1 box frozen cut okra [i][u]or[/i][/u] 2 cups fresh sliced okra, chopped
1 lb Andouille smoked sausage, cut into 1/4" slices
1/2 Tbs parsley
1/2 tsp thyme
1/2 tsp marjoram
2 bay leaves
Salt & pepper, to taste

Boil and de-bone chicken; retain broth.

Put vegetable oil & flour in skillet; mix & cook on low temperature until med-dark brown, stirring constantly. Add chopped vegetables; cook until tender. Add mixture to large soup kettle. Add tomatoes, okra and strained broth from chicken; add herbs/spices. Simmer 1-1/2 hours.

Add sausage; cook for another 30 minutes.

Add chicken meat; cook approximately 10 minutes. Serve over rice in a soup bowl.

Notes: Plan on 3-6 hours to properly prepare chicken broth. This may seem excessive, but it makes a world of difference in the finished product. Also, try and use Andouille sausage, if available, as it’s spicy flavor is perfect for this dish.