Chicken and Sausage Gumbo Ingredients: 2/3 cup flour 3 onions, chopped 4 cloves garlic, minced 2 green bell peppers, chopped 2 stalks celery, chopped 10 cups water 1 (14 1/2 ounce) can stewed tomatoes 3 to 4 pounds skinles, boneless chicken breasts, cut in pieces 1/2 teaspoon dried thyme 1/4 teaspoon red pepper 1 pound lite sausage 1 bunch green onions, chopped Directions: Place flour on baking sheet and bake at 400 degrees for 20 minutes. Stir every 5 minutes. Flour should be very brown. (Works well in toaster oven.) Set aside. In large, heavy pot coated with no stick cooking spray, saute vegetables until tender. Add browned flour (roux), stirring constantly. Gradually add water, tomatoes and chicken. Bring to boil, lower heat and simmer for one hour. While gumbo is cooking, boil sausage in water in a pot until done. Slice in 1-inch slices and add to gumbo. Cook an additional 20 minutes. Add green onions cooking 10 more minutes. Skim any fat from surface of gumbo. Serve over rice. Yield 10 to 12 servings. (This recipe makes a browned flour roux which does not have oil; yet, the flavor is there. Freezes well if there is any left.) H. Clegg. "Southern Cuisine." Holly Clegg, 1993. back to list of recipes