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CHICKEN AND SAUSAGE GUMBO
1 pound hot smoked link sausage, cut into 1/4-inch slices
4 skinned chicken breast halves
1/4 to 1/3 cup vegetable oil
3/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced celery
3 cloves garlic, minced
2 quarts hot water
2 teaspoons Creole seasoning
1 tablespoon Worcester shire sauce
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
2 bay leaves
1/2 cup sliced green onions
Hot cooked rice
Gumbo file (optional)
Cook sausage in a Dutch oven over medium heat until browned. Remove sausage, reserving drippings. Set sausage aside. Cook chicken in dripping: until browned. Remove chicken, reserving drippings.
Measure drippings, adding enough oil to measure 1/2 cup. Add oil mixture to Dutch oven; place over medium heat until hot. Add flour, and cook. stirring constantly, until roux is chocolate-colored (about 30 minutes).
Add chopped onion, green pepper, celery, and garlic to roux; cook until vegetables are tender, stirring often. Gradually stir in hot water; bring to a boil. Add chicken, Creole seasoning, and next 4 ingredients to Dutch oven; reduce heat, and simmer, uncovered, 1 hour, stirring occasionally.
Remove chicken from Dutch oven; set aside to cool. Add sausage to Dutch oven; cook, uncovered, 30 minutes. Stir in green onions; cook, uncovered, an additional 30 minutes. Bone chicken; coarsely shred. Add chicken to gumbo; cook until thoroughly heated. Remove and discard bay leaves. Serve gumbo over hot rice with gumbo fIle, if desired. Yield: 8 servings.
