Fiery Gumbo


Makes 8 servings
• 1 pound smoked sausage, cut into 1/4 inch rounds
• 1/2 cup vegetable oil
• 1 (4 pound) chicken, cut into parts
• 2/3 cup all-purpose flour
• 2 cups chopped onion
• 1/2 cup chopped green onions
• 2/3 cup green bell pepper, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 pounds medium shrimp – peeled and deveined
• 8 cups water
• salt to taste
• 1/4 teaspoon pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• file powder
• 1/4 teaspoon Doc Meyers’ Hot Pepper Shake

• In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
• In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
• Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
• When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
• Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
• Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.  Enjoy!!