Chicken and Smoked Sausage Gumbo

What could be could be perfect on a chilly February day that a good gumbo, stew or soup. Today I am making a Chicken and Sausage Gumbo. The video and recipe are below. Thank for watching! Please let me know if you make this.

Link to YouTube Video

https://www.youtube.com/watch?v=Bcyp1pE2_JI

Proteins

1 pound chicken breasts or thighs or a combination of both.

1 pound smoked sausage.

For the Trinity

1 chopped Green Bell Pepper

1 chopped Onion

2 stalks of Celery chopped.

For the Roux

1 parts all purpose flour and i part vegatable oil

Seasonings

Salt, Pepper, Garlic Powder and Tony Chachere's to taste link to Tony Chachere's Orginal Creole Seasoning

Link to Tony's Orginal Creole Seasoning

https://amzn.to/3BU0C1C

To make the Roux. Add equal parts flour and oil. Stir continuously on low heat for about 20 minutes until the roux turn a dark brown almost chocolate color. Be care not to cook too fast or burn the roux.

Add the vegatbles and stir until the vegatbles are covered in the roux. Next add the chicken and sausage as well as water or stock. Season to you taste now with salt, pepper, garlic powder and Tony Chachere's Creole Seasoning. A link to this product is listed on the pag.e.

I like to let it all cook together for at leat 30 minytes on a low boil.

Serve with rice and enjoy!