Chicken and sausage gumbo

Standard

this make a lot of gumbo. 15-20 servings or so

6 lbs bone in chicken thighs
3 lbs andouille sausage sliced
3 medium onions diced
3 green peppers chopped
3 stalks celery chopped
2 lbs frozen okra
1 Tbsp minced garlic
1 1/2 cup flour
1 1/2 cup oil ***** you can use a jar of dark roux to replace the flour and oil if you want
1 28oz can rotel tomatoes or a can of minced tomatoes with chilis
1 tsp dried thyme
1 tsp dried oregano
3 Tbsp cajun seasoning (I use penzys)

remove the skin from the chicken. place in a kettle and cover with water. bring to a boil,reduce to a simmer and let cook 45 minutes. remove chicken and reserve chicken and broth *** can be done 1 day in advance

make the roux. in a large skillet heat the oil. sprinkle the flour in and cook over medium heat until the color of milk chocolate,stirring constantly. this can take up to 45-50 minutes. or else use a jar of store bought roux

while the roux is cooking bring teh reserved chicken broth to a simmer
add the celery,onion and green pepper to the roux. cook about 7-8 minutes stirring often. add teh andouille and garlic and continue cooking 15 minutes

add the roux/veggie/sausage mix to the simmering broth
pour the rotel into the pot as well as the oregano and thyme

remove the bones from the chicken and shred. add shredded chicken to the gumbo.
simmer 2 hours stirring occasionally from the bottom to prevent sticking. if teh gumbo is to thick add water or a some canned chicken broth.

stir in the frozen okra,return to a slow boil and simmer 30 minutes more

serve over rice

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