Katie'S Quick Chicken And Sausage Gumbo - cooking recipe

Ingredients

1 pkg. frozen seasoning blend (onions, celery, bell pepper)
4 split chicken breasts, remove skin
1 1/2 pkg. sausage
3/4 c. flour (for roux)
3/4 c. cooking oil (for roux)
cayenne pepper
lots of black pepper
garlic powder
file

Preparation

Boil breast; debone and set aside.
Drain stock through a colander and save.
Slice and brown sausage in 2 tablespoons oil. Put on a paper towel to drain the excess grease.
Set aside.
Now is the time to make the roux.
Pour cooking oil in cast-iron pot. If you don't have one, go get one now.
How have you been cooking without it?
Heat the oil until it's really hot and slowly stir in the flour.
I like to use a wooden spoon for this part.
Turn the heat down.
The roux should be cooked slowly if you are cooking on an electric stove, you've probably burned it by now.
The roux should have a watery consistency during this process.
Keep stirring until it is a deep, rich brown.
Pour in the bag of frozen seasonings.
The seasonings will cook down in the roux.
Stir for about 2 minutes.
Add chicken stock and deboned chicken and sausage.
Simmer for about 20 minutes.
Season with peppers, garlic, file and other seasonings as desired.
Serve over rice with American cheese; Ritz crackers and more file.