Gini's Louisiana Chicken and Sausage Gumbo

Creating Gumbo's are not as difficult as you may have heard. What it takes to create a great Gumbo is patience and some time. The process cannot be rushed. I am going to take you through the process as I make it.

Ingredients:
1 cup oil'
1 cup flour
2 Large. Onions, chopped
2 Bell Peppers, chopped
4 ribs celery, chopped
4-6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
1 pound okra cut
2 teaspoons “Creole Seasoning”
1 teaspoon dried thyme leaves
Salt and freshly ground pepper
3-4 pounds of uncooled chicken cut into pieces
2 pounds andouille or smoked sausage, cut into slices
Filé powder to taste
½ cup ketchup
2 Tablespoons Worchester Sauce
1 teaspoon lemon juice, freshly squeezed
1 teaspoon molasses

Directions
Make chicken stock, set aside.
Make Creole Seasoning* Recipe found in next blog.
Chop the vegetables, except okra. It is ok to combine them in a bowl once chopped.
Season the chicken with the salt & pepper, then season with creole seasoning. Fry until browned. Set aside.
Time to make the roux. See blog describing this process in detail.
As the roux approaches the desired color, quickly add the vegetables except okra.
Swiftly stir the vegetables into the Roux. They will stop the Roux from developing further. Cook the Roux and vegetables for 4 minutes.
Add chicken stock, seasonings, chicken and sausage, ketchup, Worchester sauce, lemon juice, molasses.
Bring to boil then reduce to cook just hotter above simmer, under boiling, until chicken falls off the bone.
Turn off the heat. Let the Gumbo cool down.
Skim off fat as best as you can.
Remove chicken pieces and remove bones. Add chicken back into the gumbo.
1/2 hour prior to serving, return to heat. Add okra* & file powder*. Warm to near boiling, then reduce to simmer. Cook for 1/2 hour or until ready to serve.
Serve with Rice.

*Okra & File Powder are used to thicken the Gumbo. File Powder is actually powdered sassafras leaves.