Chicken Sausage & Tasso Gumbo

Ingredients

• 3/4 cup dark roux
• 1 (3–4 lb.) fryer chicken, cut into serving pieces
• 2 large yellow onions, chopped
• 2 green bell peppers, chopped
• 3 cloves garlic
• 4 stalks celery, chopped
• 1 bunch green onions
• 1 lb. smoked sausage, sliced
• 1 cup chopped Tasso
• 1–2 Tbsp gumbo filé
• Salt and pepper to taste
• Cajun seasoning
• Chicken broth
• 4–6 cups water
• Cooked rice for serving

Directions

1. 1

   Brown sausage and Tasso; remove and drain.

2. 2

   Add roux to pot and cook onions, green onion whites, garlic, and celery until softened.

3. 3

   Add chicken broth and 4–6 cups water; stir well and bring to a boil.

4. 4

   Add chicken, sausage, and Tasso.

5. 5

   Season with salt, pepper, and Cajun seasoning.

6. 6

   Cook on medium heat about 30 minutes.

7. 7

   Reduce heat if foaming occurs; skim foam if needed.

8. 8

   Add gumbo file' and simmer at least 1 1/2 hours until meat is tender.

9. 9

   Remove chicken, debone, and return to pot.

10. 10

    Add green onion tops and serve over long grain rice.

11. 11

    Optional: add shrimp or crab meat at end, or okra after onions if desired.