Chicken-and-Sausage Gumbo

Ingredients

• 2  bay leaves 
• 1 teaspoon pepper black freshly ground
• 14 oz canned tomatoes whole peeled drained chopped canned
• 1 teaspoon ground pepper 
• 4 ribs celery with leaves, sliced
• 6 cups chicken broth 
• 12  strips. 
• 12 cups rice white cooked
• 1 teaspoon thyme dried
• 0.7 cup flour all-purpose
• 0.8 cup parsley fresh finely chopped
• 4  garlic clove thinly sliced
• 0.5 teaspoon ground allspice 
• 1 pound andouille sausage cooked sliced
• 10 oz okra frozen thawed
• 2  onion red sliced
• 2 teaspoons salt 
• 0.5 cup spring onion minced
• 6 oz canned tomatoes canned
• 0.3 cup vegetable oil 
• 2 tablespoons vinegar white to taste
• 1 large bell pepper yellow seeded chopped

Equipment

• bowl
• whisk
• dutch oven

Directions

1. In a large bowl, stir together onions, okra, bell pepper, celery, 1/4 cup parsley, garlic, bay leaves, salt, thyme, cayenne, black pepper and allspice. Set aside.
2. In a large Dutch oven, cook chicken in batches over medium heat until browned, about 5 minutes a side; transfer to a large bowl. Cook sausage in Dutch oven over medium heat, stirring constantly until lightly browned, about 6 minutes; transfer to bowl with chicken.
3. Pour fat from Dutch oven into a glass measure and add enough vegetable oil to equal 2/3 cup.
4. Pour into Dutch oven and heat over medium-low heat, scraping up any browned bits. Gradually whisk in flour and cook, stirring frequently, until it is a very dark, rich brown, about 30 minutes; be careful not to burn it.
5. Add broth all at once and scrape up any browned bits. In another bowl, blend tomato paste with 2 cups water and stir into broth with chopped tomatoes.
6. Add reserved vegetables, chicken and sausage. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, until thickened.
7. Stir in remaining 1/2 cup parsley, scallion greens and vinegar and cook, stirring, for 5 minutes.
8. Remove Dutch oven from heat, cover and let stand for 10 minutes. Discard bay leaves.
9. Serve gumbo on top of rice in bowls.