Graceful Mary

Ingredients:

• 3-4 pounds boneless/skinless chicken thighs
• 2 pounds smoked sausage
• 1 cup vegetable oil
• 1 cup flour
• 3 large onions chopped
• 2 bell pepper chopped
• 3 stalks celery chopped
• 8 cloves garlic minced
• About 4 quarts of chicken broth (can adjust to desired consistency)
• Creole seasoning to taste
• Cayenne pepper to taste

Instructions:

1. Chop onions, bell peppers, celery and garlic and set aside. Keep garlic by itself.
2. Brown sausage in pot that you’re cooking the gumbo in. Remove sausage and place on paper towels to absorb grease.
3. Brown chicken in the same pot and remove.
4. Make a roux. Add oil to gumbo pot on medium heat. Whisk in flour a little at a time. Continue to whisk on medium heat constantly. (You don’t want to burn the roux). You want the roux to be the color of dark chocolate. (I prefer a dark roux). It can take a while to get to this color so be patient. And be careful heat is not too high.
5. When your roux reaches the desired color add the trinity and cook until soft. Then add garlic and sauté until fragrant.
6. Add chicken broth slowly while stirring to incorporate the roux.
7. Add chicken and sausage back to pot.
8. Let simmer for about an hour. Taste and add seasonings to your taste. It’s easier to add as needed. It’s best to allow the gumbo to cook a while because the sausage will add its own flavor to the gumbo and you don’t want to over season.
9. Continue to simmer on low until desired consistency.
10. Serve over rice and/or potato salad!