Chicken and Sausage Gumbo

Trust me when I say, prep all your veggies before you start making this recipe. Once you start, it'll go fast! I actually had to call The Man in from the shop to whisk the rue while I chopped veg. That being said, this is a very good gumbo. The Man had 2 helpings, and as those of you who've followed me for a while know, he's not the biggest soup fan.

Ingredients List:

2 teaspoons salt

1 teaspoon Black Pepper

1 teaspoon Paprika

3/4 teaspoon Garlic Powder

1/2 teaspoon Cayenne (I'm a wiener, so I only used a 1/4 teaspoon)

1/2 teaspoon Mustard Powder

1 tablespoon plus 1 cup vegetable oil (divided)

2 pounds Boneless Skinless Chicken Thighs (chopped to bite-size pieces)

1 tube Sausage (sliced into coins)

6 1/2 cups Chicken Broth

1 cup All-Purpose Flour

1 large Yellow Onion (sliced)

1 large Green Bell Pepper (diced)

2 stalks of Celery (chopped)

4 cloves Garlic (minced)

2 Bay Leaves

2 Green Onions (sliced, white and green parts separated)

2 tablespoons fresh Thyme

Steamed White Rice for serving

1. In a small bowl, combine Salt, Pepper, Paprika, Garlic Powder, Cayenne, and Mustard Powder.

2. Mix well.

3. Dice Chicken and place in a large bowl.

4. Sprinkle the spice mix over raw chicken and toss well to coat.

5. In a large heavy-bottomed pot, heat 1 tablespoon oil, over medium-high heat.

6. Sear Chicken stirring occasionally till cooked through. About 12 minutes.

7. Transfer chicken to a large bowl.

8. In the same pot, cook sausage, for about 3 minutes.

9. Transfer the contents of the pot to a large Chicken bowl.

10. Wipe the pot clean.

11. Heat the remaining 1 cup of Oil over medium-high heat.

12. Add flour.

13. Reduce heat to medium-low.

14. Cook, whisking constantly till rue darkens, 20-25 minutes.

15. Add Chicken Broth.

16. Stir to combine.

17. Add Onion, Bell Pepper, Celery, Bay Leaves, Garlic, the white parts of the Green Onion, and Thyme.

    1. This is where you'd add additional ingredients as I did. An Anaheim Chili from my garden, and a can of Whole Tomatoes, hand-squished.

18. Stir to combine.

19. Add Chicken and Sausage back to the pot (don't forget any juice that's collected in the bottom of the bowl).

20. Stir to combine.

21. Add a big pinch of salt, and taste for flavor. Add more salt if desired.

22. Cover and simmer for at least 1 but up to 4 hours.

23. Discard Bay Leaves.

24. Serve over White Rice, and garnish with the green parts of the Green Onion.