Gumbo

It's winter and I know that because we're cooking gumbo. Jeffrey and I spend lots of Sunday afternoons in the kitchen making gumbo. We cook a big batch and freeze it. There's nothing easier than pulling it out of the freezer and cooking a pot of rice to go with it.

Chicken, Andouille and Shrimp Gumbo

· 1 pound of chicken thighs (Chicken thighs have more flavor but you can also use chicken breasts, a whole hen, or turkey.)
· 2 pounds andouille or smoked sausage, cut into 1/2" pieces (We've used smoked turkey sausage, venison sausage, in addition or instead of andouille, combinations of all three - it all works.)
· 1 cup oil
· 1 cup flour
· 2 bell peppers, chopped
· 2 white onions, chopped
· 4 ribs celery, chopped
· 3 tablespoons of minced garlic
· 2-3 quarts chicken stock
· 2 bay leaves
· 2 tablespoons Creole seasoning
· Salt and freshly ground black pepper to taste
· 1 pound medium shrimp, peeled and deveined
· 1 bunch of green onions, tops only, chopped
· 2/3 cup fresh chopped parsley
· Filé powder to taste

Season the chicken with salt and pepper and brown over medium high heat. Brown the sausage, pour off fat, and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to medium-high heat, stirring constantly, until the roux is almost the color you prefer – anything from peanut butter to chocolate milk to coffee will do.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil and cook for about one hour, skimming fat off the top as needed.

Add the shrimp, chopped green onions, and parsley. Heat until shrimp is pink.

Serve over rice.

Recipe can be doubled or tripled; it freezes well.