1 cup vegetable oil

1 cup all-purpose flour

2 cups chopped onion

1 cup chopped green bell pepper

1 cup chopped celery

1-2 lbs andouille and or smoked sausage sliced 3 bay leaves

6 cups chicken stock

1-2 lbs boneless, skinless chicken

Salt/pepper to taste

Joe’s Stuff or Tony Chachere’s Cajun Seasoning to taste Gumbo File to taste

Sliced Okra - optional

1 bunch chopped green onions

1⁄2 cup chopped fresh parsley Cooked white rice, for serving.

      

In a large heavy pot or a Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly, unHl the roux is a dark, chocolate brown color, about 20-25 minutes. Add the chopped onions, bell pepper and celery. Cook, stirring until the vegetables are very soft, about 8-10 minutes. Add the sausage and the bay leaves and cook for a few minutes. Add the chicken stock and combine thoroughly. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally for 1 hour.

      

Coarsely chop the chicken meat into bite-size pieces. Season the chicken with salt and pepper or Cajun seasoning and add the seasoned chicken to the pot and simmer for about a couple hours.

      

Optional - add okra and simmer until tender but doesn’t lose its color

      

Stir in the green onions and parsley at the end and serve over hot, steamed white rice.