It's Gumbo time in Louisiana !
- 1/2 C oil
- 1 C flour ( you have to make a roux)
- 2 onions chopped
- 1/2 bell pepper chopped
- 4 cloves garlic minced
- 1 stalk celery chopped
- 1 Chicken ( whole cut up or just pieces)
- 1 lb Sausage links (2 cut bite sizes
- 1 Cup chicken stock
- 1 C water
- 2 bay leaves
- 1 teaspoon each of thyme/basil
- Season to taste
Make your Roux with flour and oil -cook in Pot until dark brown (about 45 minutes).Add onions,pepper,celery and garlic -Cook until soft add Water and stock .And Seasoning.
In a skillet brown chicken and sausage . -add too the pot.Cook slow for 2-3 hours =the slower and longer the better it will taste. Check the taste and adjust as needed. Lisa