Chicken & Sausage Gumbo ( Robert Cleve )

Chicken and Sausage Gumbo

“The Quick Version”

1 lb of diced chicken breast
1 lb of diced Andouille Sausage (or your favorite Smoked Sausage)
2 tbs of Olive Oil
Salt and Pepper
1 medium yellow onion
2 green bell peppers
2 bay leaves
4 ribs of celery
¼ cup + 1 tbs of all purpose flour
½ tsp of Cayenne pepper
1 quart chicken stock

1 28 oz. can crushed tomatoes
1 cup Okra

2 cups White Rice

Begin with a large soup pot or Dutch oven. Brown ½ the chicken and ½ the sausage in 2 tbs of oil, salt and pepper to taste. Remove from pan and brown the other ½ of each remembering to salt and pepper. Set aside.
In the renderings add your onion, peppers, bay leaves and celery. Sauté until translucent. Add the flour and cook for at least 2 minutes.
Add warmed chicken broth a little at a time until incorporated with the vegetable and flour mixture. Bring to a simmering boil.
Prepare your rice based on package instructions in a separate pan.

Add the chicken and sausage, cayenne pepper, tomatoes, and okra to vegetable and broth mixture. Allow to simmer for 30 minutes.

Serve in bowls over rice.