South Louisiana Chicken And Sausage Gumbo (No Okra!) - cooking recipe

Ingredients

For the Roux
3 tablespoons bacon grease
1/2 cup all-purpose flour
For Gumbo
1 bunch green onion, chopped
1 medium onion, chopped
2 hot peppers, diced (any hot peppers will work, I use jalapenos)
2 garlic cloves, minced
hot sauce (optional)
6 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb beef smoked sausage, sliced into bite size pieces
2 teaspoons cajun seasoning

Preparation

For the Roux.
Heat bacon grease in large skillet.
Add flour when melted.
The mixture should be liquidy, If not add a bit more bacon grease.
Stir mixture constantly over a med-high heat, be careful not to scorch.
Stir until the mixture is the color of peanut butter.
For Gumbo.
Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
Meanwhile in a large sauce pan, warm 3 cans of broth.
Once onions are clear, stir in one can of broth, stir until smooth.
Add roux mixture to saucepan of broth.
Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
Add skillet broth to sauce pan.
Stir in Cajun seasonings and bouillon.
Let simmer on low for 2 hours.
Serve over cooked white rice.