Chicken and Sausage Gumbo

Ingredients:

3 pounds of chicken breasts (split and boned)
1 pound of nitrite free sausage
1/2 cup olive oil
1/2 cup of all-purpose flour
1 cup of chopped onion (one large)
1 cup of chopped pepper (one large)
1 cup of chopped celery (two ribs)
7 cups of water (divided)
1 teaspoon of black pepper
1 teaspoon of chopped garlic (one clove)
1/2 teaspoon of Cayenne pepper
Sea salt to taste
Pepper to taste
Garlic powder to taste

Instructions

1) Season the chicken breasts lightly with salt, black pepper and garlic powder. The best results come when the seasoning has taken place the day before you intend on cooking the gumbo.

2) Slice the sausage into 1/4 -to- 1/2 -inch pieces.

3) Make roux, using a cast iron or rather heavy skillet.

4) Place the oil in a skillet over high heat. Allow the oil to reach the point where it just begins to smoke.

5) Gradually stir in the flour, using a spoon with a long handle.

6) The roux will take about three to four minutes to cook. Make sure to stir constantly so that it does not burn. 

7) As you make the roux, it starts to change color from cream to tan to brown. The final color is a dark red-brown. This is when you remove it from the heat.

8) Stir in the onions, green peppers and celery. Make sure to stir constantly until the roux stops getting darker.

9) Bring to the stove once more, cooking the ingredients over low heat for about five to seven minutes. Don’t forget to continue stirring constantly.

10) In a large Dutch oven, bring six cups of water to a boil. Add the roux, making sure to stir to completely dissolve the ingredients.

11) Carefully add the chicken and cook for about 30 to 40 minutes (or until the chicken is cooked through).

12) Remove the chicken, setting aside to cool. Debone the chicken, followed by cutting it into bite-size pieces.

13) Add the sausage, one cup of water, one teaspoon of black pepper, chopped garlic, and cayenne to the pot. Simmer for 35 to 45 minutes (uncovered), making sure to stir frequently.

14) Take the time to taste and add salt if necessary. Stir in the chicken after removing the gumbo from the heat. Skim the surface to remove the fat that the sausage has produced during the cooking process.

This dish is best served over rice.