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Chicken Gumbo

2 lbs. chicken parts, breast and thigh, boneless and skinless,
cut into chunks
8 Tbsp. vegetable oil, divided
6 oz. Andouille sausage, cut into chunks
4 Tbsp. flour
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 clove garlic, minced
2 cups chicken stock
1 Tbsp. Cajun seasoning mix
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped green onions
4 to 6 cups cooked rice

In large shallow pan or Dutch oven, warm 4 Tbsp. vegetable oil. Add chicken and cook over medium heat to brown. Add sausage and sauté with chicken. Remove chicken and sausage from pot, place on plate to cool, and set aside. In same pan, warm remaining 4 Tbsp. vegetable oil. Add flour and cook over medium-low heat until flour is dark brown. Stir in onions, celery, and green pepper. Add garlic, stirring continuously. Cook vegetables until soft, about 8 minutes. Return chicken and sausage to pan, continuing to stir. Gradually stir in broth and bring to a boil. Reduce heat to medium-low, cover pan or pot, and simmer for one hour. Add Cajun seasoning mix, salt, and black pepper. Add green onions and cook additional 10 minutes. Serve over rice. Serves 4.

 


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