Chicken And Sausage Gumbo - cooking recipe

Ingredients

1 cup vegetable oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 celery ribs, chopped
4 -6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons creole seasoning
1 teaspoon dried thyme leaves
salt and pepper
1 large chicken, cut into pieces
2 lbs andouille sausages, cut into 1/2 inch pieces
1 bunch scallion, tops only,chopped
2/3 cup fresh parsley
file powder

Preparation

Season the chicken with salt, pepper and Creole seasoning.
Brown quickly.
Brown the sausage, pour off fat and reserve meats.
In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it.
Add the vegetables and stir quickly.
This cooks the vegetabels and also stops the roux from cooking further.
Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage.
Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes.
Serve over rice in large shallow bowls.
Accompany with a good beer and lots of hot crispy French bread.