Chicken And Sausage Gumbo - cooking recipe

Ingredients

1 1/2 lb. smoked sausage
1 (3 1/2 to 4 lb.) broiler-fryer, cut up and skinned
1/4 c. vegetable oil
1/2 c. all-purpose flour
2 large onions, minced
1 large green pepper, minced
1 c. minced celery
3 cloves garlic, minced
2 qt. water
2 tsp. Creole seasoning
1/8 tsp. hot sauce
1/2 c. chopped green onions
1/4 c. minced parsley
hot cooked rice

Preparation

Cut sausage lengthwise into 4 pieces.
Cut each piece into 1/2-inch slices.
Brown in large Dutch oven.
Drain; reserve drippings.
Brown chicken in pan drippings.
Drain.
Combine oil and flour in Dutch oven.
Cook over medium heat, stirring constantly, until roux is the color of chocolate (about 30 minutes).
Add minced onion and next 3 ingredients; cook until tender.
Add water; bring to boil.
Reduce heat; simmer, uncovered, 45 minutes.
Add chicken, Creole seasoning and hot sauce.
Cook, uncovered, 1 hour.
Remove chicken; set aside to cool.
Add green onions and parsley to gumbo.
Bone chicken and coarsely chop.
Add chicken and sausage to gumbo.
Heat.
Ladle gumbo over rice into bowls.
Yield: about 3 quarts.