Chicken and Sausage Gumbo

There's Always Thyme to Cook
Source: CindyMac

6 boneless chicken thighs
salt, pepper, and cayenne
vegetable oil for frying
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
Half a bottle of dark roux heated over low heat in cast iron skillet after chicken has been fried and cooled oil removed. Then add veggies to soften.
about 8 cups chicken stock
1/2 pound Andouille smoked sausage or any other good smoked pork sausage, cut into 1/4-inch slices
2-3 teaspoons teaspoon minced garlic
hot cooked rice
green onions, sliced

Remove excess fat from the chicken pieces. Combine flour, salt, pepper, and cayenne in paper bag. Toss in thighs and shake to coat.

In a large cast iron skillet heat about ½ inch of oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 6-8 minutes per side; drain on paper towels. Let oil cool, then remove from skillet, leaving as many of the browned particles in the pan as possible.

In a medium-size bowl combine the onions, bell peppers and celery.

Place the stock in a 5½-quart saucepan or large Dutch oven and let simmer while you cook the veggies.

Add roux to skillet over low heat and stir while it melts down. Then add veggies and cook till soft, stirring constantly. Takes about 10 minutes or so.

Bring stock to a slow boil, then add the roux mixture by spoonfuls, stirring until dissolved between additions. Add the garlic and sausage and let simmer for 40 minutes. Last 5 minutes add chicken.

Serve over rice and top with green onions.