Chicken and sausage gumbo

You can add a tablespoon of Worcestershire sauce if you want to.

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Step 1

Cover chicken with at least 4 quarts of water, add salt and pepper, and bring to a boil

Step 2

Reduce heat to low, cover and simmer for about an hour

Step 3

Strain the chicken, reserve the stock, and debone the chicken. Set aside

Step 4

In a large, heavy bottomed Dutch oven make the roux.

Step 5

Add the onions, celery, and green pepper and cook until tender.

Step 6

Add garlic, tomatoes, and okra. Cook for about 15 minutes.

Step 7

Add Bayleaf, thyme, basil, sage, Black, white, and red peppers and salt.

Step 8

Add sausage, 3 quarts of the reserved chicken stock and bring to a boil. Then, cover and simmer on low heat for about an hour

Step 9

Add the chicken and additional stock if necessary. Simmer for about 30 more minutes.

Step 10

Serve over rice and garnish with parsley and gumbo filé.