CHICKEN & SMOKED SAUSAGE GUMBO

When I want to cook something different, I browse online, through my hardcopies of cookbooks, and then my digital cookbooks. After deciding on something and looking through the different recipes, I make it my own by adapting different things from all of the recipes, adding some and omitting some. Here is what I have come up with, and let me tell you it is delicious!! Unfortunately, Tony is out on the road and our roommate David has Boy Scouts with his 2 sons, so there is no one to share it with. But guess what is for supper tomorrow night? 

INGREDIENTS

2 1/2 lbs. chicken thighs (bone in, skin on)                        6 cups of water

3-5 tbsp chicken bouillon powder                                     salt & pepper

1/2 lb bacon, chopped up                                                 1 lb. smoked sausage, cut diagonally

1 bell pepper, diced                                                          2 onions, diced

2-3 celery stalks, chopped                                                1/2 lb frozen okra (optional)

1/2 c oil                                                                            1/2 c flour

2 tbsp. Creole Seasoning (adjust if necessary)                    3 bay leaves

DIRECTIONS

A lot of the recipes that I discovered called for adding the chicken after everything goes in it and then removing it and shredding it up. I prefer to cook mine separately, as I like to make my own chicken stock. 

1. Put chicken thighs in a pot and cover with 6 cups water. Add bouillon and pepper. At this time, I don't add salt because the bouillon powder is salty. Bring to boil, cover, reduce and simmer around 45 minutes. 

2. When chicken is done, remove from stock and cool. I put mine in a bowl and place it in the freezer to cool faster. When cool, remove the skin & bones and shred or chop up. Set aside.

3. Put cup up bacon in a skillet and begin to get crisp. About halfway through, add smoked sausage and brown. When all is done, remove meats with a slotted spoon and set aside. 

4. Add veggies (except for okra) into the grease and cook them down. I do add a little salt to the veggies now. Remove veggies from skillet and set aside. 

5. Now for the long and tedious part. In a heavy pot, blend the oil and flour over medium-low heat. Constantly stirring, so it doesn't burn, cook the flour/oil mixture until dark brown. 

6. When brown, add the reserved stock that you cooked the chicken in and all of the ingredients. 

7. Simmer for about 45 minutes. 

8. Remove the bay leaves and serve over hot rice. 

A lot of the recipes omitted the okra, but being from the South, gumbo is okra!! 

This would have been great with some corn muffins but I was out of cornmeal.

Enjoy!!

Patty