Chicken and Smoked Sausage Gumbo with Rice

1 T. plus 1/2 C. Vegetable Oil
1 lb. smoked Sausage, cut crosswise into thick pieces
2-3 Chicken Breasts
1 T Essence Seasoning (recipe follows)
1 C. Flour
2 C. Chopped Onions
1 C. Chopped Celery
2 C. Chopped Bell Peppers
1 tsp Salt
1/4 tsp Cayenne
3 Bay Leaves
9 C Chicken Stock or Broth
1/2 C Chopped Green Onions (optional)
2 T chopped parsley leaves
2 C. uncooked Rice


1. In a large pot, heat 1 T of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

2. Season the chicken with the Essence and add to the fat remaining in the pan from the sausage. Cook over medium-high heat until well browned. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

3. Combine the remaining 1/2 C oil and the flour in the same pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

4. Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4-5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves. Stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring until well combined. Bring the mixture to a boil. Reduce the heat to medium-=low and cook, uncovered stirring occasionally for 1 hour.

5. Add the reserved chicken to the pot and simmer for another 1 1/2 hours, skimming off any fat that rises to the surface.

6. Remove the pot from the heat. Using a slotted spoon, remove and discard the bay leaves. Stir in the green onions and parsley. Add the rice and simmer until the rice is done.



Essence Seasoning:
2 1/2 T. Paprika
2 T. Salt
2 T. Garlic Powder
1 T. Black Pepper
1 T. Onion Powder
1 T. Cayenne Pepper
1 T. Oregano
1 T. Thyme

Combine all ingredients thoroughly. Store in a labeled container and use as needed for gumbo.