elaine's chicken & sausage gumbo

How To Make elaine's chicken & sausage gumbo

• 1

  In a heavy bottomed stock pot, add oil and flour over medium heat.
• 2

  To make a roux: stirring constantly in a figure 8 pattern, brown flour and oil mixture until it is the color of peanut butter or darker. STIR CONSTANTLY or it will burn and the roux is ruined.
• 3

  Once the roux reaches the desired color add onions and celery with a teaspoon of salt. Let the veggies sweat a little, about 5 minutes.
• 4

  Add chicken broth, stirring roux while adding broth to prevent lumps. Add salt and pepper to taste. If more liquid is needed, add some water.
• 5

  Add sausage & chicken breasts or pieces, cover, and cook on medium to low heat until chicken comes off the bone easily, about an hour. While gumbo is cooking prepare rice, I usually cook two cups of rice.
• 6

  After an hour, add finely chopped parsley to gumbo. Turn off heat and add about a teaspoon of file, this will thicken the gumbo.
• 7

  Serve over a scoop of rice with some warm crusty french bread.
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