Lynn's Boneless Chicken Smoked Sausage Gumbo
1 lb smoked sausage
2 lb boneless chicken cut into small
pieces
1 1/2 cup chopped onions
1/2 cup chopped green onion
1/2 cup cooking oil
1 cup flour
1 x salt and freshly ground pepper - to taste
1 qt chicken stock
water
file' powder -- optional
Method :
First, make a roux by combining oil and flour in a large Dutch oven (or
cast-iron pot). Cook the oil and flour on medium to high heat stirring almost
constantly until it turns a dark caramel color. While the roux is cooking, in a
skillet, cook the sausage until it looks like all of the oil is out of it. Drain
the sausage on a paper towel and set aside. After the roux has turned to a
caramel color, immediately add the chopped onions and cook until clear. Add
chicken pieces and cook for 10 minutes. Stir often.
Add sausage, chicken stock, and enough water to cover 3 inches above all meats.
Bring to a boil on high for 10 minutes. Add green onions. cover and reduce heat
to low for 30 minutes. Season with salt and pepper. Add file' powder, if
desired. Serve over cooked white rice.