Chicken and sausage Gumbo

First we need to make the Roux:

Ingredients for Roux

½ cup of flour
½ cup of unsalted butter (melted)

Directions for roux
1) Preheat oven to 375 degrees
2) Melt butter in cast iron pan over stove
3) Once melted, stir in flour (with a whisk) making sure that there are no bumps
4) Bake for 1 ½ hours or until dark, stirring every 20 min.

Now onto the rest of the gumbo..

Ingredients:
1teaspoon minced garlic
2 cups celery (about 1 small stock)
2 cups minced onion (1 medium onion)
1 cup minced green bell pepper (1)
1 cup red bell pepper (optional)
2 quarts chicken stock (4, 16 oz. cans or 2, 32 oz boxes), or if you prefer, make your own chicken stock. I am too lazy.
2-3 lbs (1 ring) smoked sausage or andouille (if you prefer)
2 lbs (4 good sized) chicken boneless, skinless chicken breast.

You will need the following seasonings:
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
2 bay leaves
Gumbo file (or sassafras leaves)

Directions:

1. Prepare and cook roux
2. While roux is cooking start chopping vegetables and meat( vegetables should be pretty small  and meat should be bite sized or smaller)
3. When roux is close to be done, sauté vegetables in large stock pot until onions become translucent.
4. Once onions have become translucent, add chicken stock, roux(gradually), minced garlic, all seasonings except the gumbo file, chicken, and sausage(do not cook meat before)
5. Once everything is combined, bring to a boil, then cover and let simmer for about 2 ½- 3 hours. Stirring occasionally.
6. 15 min. before the gumbo will be served add a reasonable amount of Gumbo file

This is a dish that is better the next day. I hope you enjoy

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