2 pounds chicken parts (breast and thigh), cut up*
4 TBLS vegetable oil for sautéing
6 ounces Andouille sausage
4 TBLS vegetable oil
4 TBLS flour
1 cup diced onion
½ cup diced celery
½ cup diced green pepper
1 tsp chopped garlic
2 cups chicken stock
1 TBS Cajun Seasoning Spice Mix, more or less to taste
½ tsp salt, or to taste
½ tsp fresh ground pepper, or to taste
½ cup chopped green onions
4-6 cups cooked rice
Warm oil in a large shallow pan or Dutch oven. Add chicken and brown over medium heat. Add sausage to pot and sauté with chicken. Remove both from pot and reserve.
In same pan, heat oil for roux. Add flour and cook over medium low heat until flour is desired color – the darker the roux, the darker the sauce. Add onions, celery, and green pepper. Add garlic to the mixture; stir continuously. When vegetables reach desired tenderness, about 7-8 minutes, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season with Cajun seasoning, adding 1 teaspoon at a time to taste. Add salt and pepper to taste.
Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.
Makes 4 servings.