I know another Gumbo recipe,, I am  just a sucker for Gumbo, lol 
SIMPLE CHICKEN AND SAUSAGE  GUMBO 

Perhaps the simplest of the  gumbos, but a hearty one and a classic 
combination. If you can't find andouille,  use a local smoked sausage or 
kielbasa 
or whatever smoked sausage you like. This  one's easy to knock off quickly 
for a great evening's meal.  
1 cup oil  
1 cup flour  
2 large onions, chopped  
2 bell peppers, chopped  
4 ribs celery, chopped  
4 - 6 cloves garlic, minced  
4 quarts chicken stock  
2 bay leaves  
2 teaspoons Creole seasoning, or  to taste  
1 teaspoon dried thyme leaves  
Salt and freshly ground black  pepper to taste  
1 large chicken (young hen  preferred), cut into pieces  
2 pounds andouille or smoked  sausage, cut into 1/2" pieces  
1 bunch scallions (green onions),  tops only, chopped  
2/3 cup fresh chopped parsley  

Season the chicken with  salt, pepper and Creole seasoning and brown 
quickly. Brown the sausage, pour  off fat and reserve meats.  
In a large, heavy pot, heat the  oil and cook the flour in the oil over 
medium to high heat (depending on your  roux-making skill), stirring 
constantly, until the roux reaches a dark  reddish-brown color, almost the 
color of 
coffee or milk chocolate for a  Cajun-style roux. If you want to save time, or 
prefer a more New Orleans-style  roux, cook it to a medium, peanut-butter 
color, over lower heat if you're  nervous about burning it.  
Add the vegetables and stir  quickly. This cooks the vegetables and also 
stops the roux from cooking  further. Continue to cook, stirring constantly, 
for about 4 minutes.  
Add the stock, seasonings,  chicken and sausage. Bring to a boil, then cook 
for about one hour, skimming  fat off the top as needed.  
Add the chopped scallion tops  and parsley, and heat for 5 minutes. Serve 
over rice in large shallow bowls.  Accompany with a good beer and lots of 
hot, crispy French  bread.

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