Gumbo ya ya...aka chicken and sausage gumbo!!

Ingredients

• a bit of vegetable oil
• 1 medium diced onion
• 3 stalks sliced celery
• 1 diced medium bell pepper
• 5-6 shakes of Tabasco to the veggies
• 8 cups chicken stock
• 3 bone-in chicken breasts
• the gumbo
• 3-4 green onions.

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Preparation

• Add a bit of vegetable oil to a 5-quart Dutch oven or large soup pot and turn heat to med-high. Add 1 medium diced onion, 3 stalks sliced celery, and 1 diced medium bell pepper.
• Sprinkle liberally with Cajun seasoning of your choice . Cook for about 5 minutes, until the veggies start to wilt.
• Add 5-6 shakes of Tabasco to the veggies...add more or less, depending on how spicy you want your gumbo.
• Slice two links of andouille sausage in half, then cut each piece into half-moons. If you can't find andouille, any good-quality smoked sausage will work. Add the sausage to the veggies and stir. Cook for another 5 minutes.
  
• Add 8 cups chicken stock to the pot and stir well to get all the browned bits off the bottom of the pot. Now it's time to add the roux.
• Open the jar and pour out the oil that's on top to prevent an oily gumbo. The roux is a bit like clay, so use a sturdy spoon to scoop it. If you want a thinner gumbo, add about 1/3 of the jar.
• Add the roux and stir continuously for 10-15 minutes to dissolve the roux. The color will darken a bit, and the gumbo will begin to thicken.
• Add 3 bone-in chicken breasts, removing any skin. You can use half breasts and half thighs if you want, but we prefer all white meat. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours.
  
• After the gumbo has simmered for 1.5 hours, remove the chicken breasts and set aside on a cutting board to cool for a few minutes.
• Put a pot of white rice on to cook. While the rice cooks, remove the chicken from the bones and cut into cubes.
• Chop 3-4 green onions. Add half of the green onions and the cubed chicken back into the gumbo and give it a stir.
• You can see how much darker the gumbo has become while it simmered. When the rice is finished cooking, scoop some into a bowl. Top with two ladles of gumbo, and sprinkle with a bit more chopped green onion...or chopped parsley.

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