Here's a cold weather warmer-upper! In this recipe, I'm using boneless, skinless chicken thighs to cut down on the grease and dark meat adds a bit more flavor. You can use chicken thighs or chicken legs with the skin on, but be sure to skim the excess grease from the top of the gumbo.
Chicken and Sausage Gumbo - Using a large stock pot, brown 1 lb. sausage (andouille preferred, a good smoked pork sauage will work fine) and four boneless, skinless chicken thighs in 2 tablespoons of vegetable oil (about 15 minutes). Remove meat from pot and set aside. Add another tablespoon of vegetable oil and 3 tablespoons of flour to pot and stir continuously to make a roux. The roux is finished when it's just a little darker than the color of peanut butter. Next add 1 onion chopped, 1 green bellpepper chopped, 2 tablespoons chopped fresh parsley and one cup chopped celery. Fold the vegatables into the roux to coat them. At this point your kitchen is going to smell some good! Saute for about 3 minutes then add 3 large cloves of chopped garlic and finish sauteing for another 3 to four minutes being careful not to burn the garlic. Now add 1-1/2 quarts of chicken broth, 1-1/2 quarts of water to the pot and blend in well with the roux. Then add 1 tablespoon Lea & Perrins, 1 teaspoon cayenne, salt to taste, 2 bay leaves to the pot and bring to a boil. When gumbo comes up to a boil, lower heat to simmer and add meat back in, cover and simmer for 1 hour. Skim off any excess grease from top of gumbo. Cook 4 cups of extra long grain white white. Spoon a serving of rice into a bowl and ladle gumbo over rice and enjoy!