Gumbo is a stew that originated in southern Louisiana during the 18th century, and is categorized by the type of thickener used, either the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or a roux, the French sauce base made with flour and fat. This version uses roux as the thickener.

Chicken and Sausage Gumbo

1/2 pound link sausage, sliced
6 tablespoons vegetable oil - divided use
1 (3-pound) fresh whole chicken, cut up
6 cups water
1/3 cup all-purpose flour
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup sliced green onion

1. In a stockpot brown sausage in half of the oil, about 7 minutes. Remove from pan and drain on paper towel.
2. Add chicken to leftover oil in pot and cook until golden brown on all sides, about 10 minutes, turning occasionally. Add water and bring to a boil. Partially cover, reduce heat and simmer until chicken is tender, about 30 minutes. Remove from stock and allow to cool. Pull off meat, discard skin and bones, and dice meat into 1/2-inch cubes. Set aside. Strain stock and return to pot.
3. In a skillet over medium heat, mix together remaining oil and flour. Cook, stirring constantly, until dark brown. Add onion, bell pepper, garlic and parsley; cook about 10 minutes or until vegetables are tender.
4. Add vegetable mixture to stockpot along with bay leaves, thyme, hot pepper sauce, salt and pepper. Bring to a boil, reduce heat, and simmer, uncovered, for 45 minutes.
5. Add chicken and sausage; simmer for 15 minutes. Remove bay leaves and add green onion. Serve over rice.

Makes 6 servings.