Chicken and Sausage Gumbo

Ingredients:

• 1 1/2 lbs chicken thighs
• 7 cups water
• 1/2 lb andouille or kielbasa sausage
• 1/2 cup flour, for thickening

• 2 stalks celery, chopped
• 3 cloves garlic, chopped
• 1 whole large white onion, chopped
• 1 whole large green pepper, chopped
• 1 can mushrooms
• 8 oz brown or wild rice
• 10 oz frozen okra

• 1 tbsp salt
• 1 tbsp black pepper
• dash chili powder
• dash cayenne pepper

Cover chicken with water and simmer for 20 minutes. Turn off heat. Remove chicken pieces from stock. Remove meat from bones and dice meat. Cut sausage into cubes.

Remove chicken fat from pot and put it in a skillet. Add the flour and cook it for a little while until you have a roux.

While you are cooking the roux, add the rest of the ingredients except for the flour to the chicken stock.

Once you have the roux mixed well, mix it into the chicken stock.

Simmer until rice is cooked and the vegetables are tender (about 1 hour).

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