Gumbo

• half pound pork sausage
• 1 carrot-diced small
• 1 onion-diced small
• 2 sticks celery-diced small
• 1 bell pepper-diced small
• 1 cup shredded chicken
• 1/2 pound link dinner sausage cut into slices
• 1/3 cup flour
• 3 tablespoons butter
• 1/4 cup oil
• 4 cups chicken stock
• 1 Tbsp. creole seasonings (salt, black pepper, red pepper, chili powder, garlic)
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. thyme

Start by browning half a pound of pork sausage. Remove the meat from the pan but leave the fat. Put in a large bowl to the side

Saute the onion, celery, carrot and peppers until soft in the fat. Add it to the bowl with the sausage. Put the chicken and sausage slices in the bowl too.

Melt the butter and add in the oil then  flour. Stir and cook the roux (flour butter mixture) until it turns brown. Most gumbo recipes say you want it a nice dark brown. this can take 20 minutes or more. Slowly whisk in the chicken stock so there are no flour lumps. 

Add back in the bowl with veggies and meat. Add in the spices. Simmer for about 2 hours. Serve over rice in a bowl.