Chicken and Sausage Gumbo

Chicken & Sausage Gumbo Serves 20
2 pounds butter
2 pounds all-purpose flour
2 gallons chicken stock
4 each onion, diced
4 each green peppers, diced
4 cloves garlic, minced
2 each bay leaf
10 pounds chicken thigh meat, chopped

5 pounds smoked sausage, sliced thin
 1/4 cup kosher salt
 1/2 cup garlic powder
 1/2 cup onion powder
 1/4 cup black pepper
 1/4 cup cayenne
 1/4 cup white pepper
 20 dashes Tabasco
 2 tablespoons gumbo file
 1/2 cup parsley, chopped
 1/4 cup green onion, sliced
Over medium heat, in a cast iron skillet, melt butter. Add flour to make a chocolate colored roux. Add onions, peppers, garlic, and bay leaves to separate pot with minimal butter over medium-high heat. Cook until onions are translucent, stirring often. Add sausage and stir to mix well with vegetables.  When sausage is just heated through, add chicken, stirring to coat well until seared. Add peppers, salt, and remaining seasonings, except for gumbo file and parsley. Stir gently to mix well.

Continue to cook over medium high heat, stirring often, until seasonings are well incorporated. Add stock and heat to boiling. Reduce to simmer for 1 hour 30 minutes. Add hot roux and whisk until roux is incorporated fully. Add gumbo file and chopped parsley and simmer 1 hour longer, stirring often. Sprinkle each serving of gumbo with gumbo file and green onions. Serve gumbo over hot cooked rice.

Prepared by Chef Richard Lipton of Holiday Inn-Sulphur.