Gumbo

Serving Size : 12

1 cup oil
1 cup flour
2 large chopped onions
2 chopped bell peppers
4 ribs chopped celery
4 cloves minced garlic (4 to 6)
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
salt and freshly ground black pepper to taste
1 large chicken, cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch chopped green onions, tops only
2/3 cup fresh chopped parsley
File powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown
quickly. Brown the sausage, pour off fat and reserve meats. In a 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 for a Cajun-style
roux. Add vegetables and stir quickly. This cooks vegetables and also
stops 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.

Source: "by: Avril Bleh Meat Market"
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Per Serving (excluding unknown items): 241 Calories; 19g Fat (73.7%
calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2898mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 3
1/2 Fat.

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