Chicken & Sausage Gumbo

If only all meals could sooth the way that gumbo does.

Chicken & Sausage Gumbo

2 tbsp. unsalted butter, not margarine
2 Medium onions, chopped

4 cups Okra, diced

1 cup Green bell pepper

½ cup celery, chopped

3 cloves garlic, minced

1/3 cup all-purpose flour

1/3  cup bacon drippings (you can use unsalted butter if you don't have bacon fat)

1 can diced tomato or 3 fresh peeled and diced

2 quarts water, add more if needed while cooking

2 cups chicken stock or 1 can.

1 Bay leaf

1 tbsp. Worcestershire sauce

½ tsp. black pepper

½ tsp. garlic powder

2 tsp. salt

1 tsp. cayenne pepper

4 tsp. thyme

1 tbsp. fresh lemon juice

Pinch of sage

Creole seasoning to taste

2 lbs. split chicken breast

1 link  of sausage, approximately 1 lb.

Parsley and gumbo file for garnish.

White rice, cooked according to package directions.

In a cast iron skillet sauté onion, celery, bell pepper, and garlic in 2 tablespoons of butter until onion is clear; add okra and saute 'til vegetables are tender. Turn heat off veggies.  In a separate cast iron skillet, add 1/3 each of bacon drippings and flour to create a roux. Be sure to add flour and bacon drippings at the same time so that they are cooking equally. Stir roux with a wooden spoon, continuously, until dark brown, but mindful not to burn.

In a stock pot add: tomatoes, water, stock, vegetables, and roux. Add seasonings. Simmer for 20 minutes or so. Add meats and simmer for an additional 30 minutes or until chicken is cooked thoroughly.  You may turn to low heat and cook up to an hour for flavors to develop.  Adjust seasonings to taste before serving.

Serve over white rice. Garnish with chopped parsley and Gumbo file.