Chicken and Sausage Gumbo

Chop ½ onion, 2 cloves garlic, ⅔ green pepper, ½ bunch of parsley

Season ⅓- ½ lb chicken breast chopped with salt and pepper.

Slice 1 sausage link into ¼” pieces

Heat 2 T oil in a heavy bottomed pot over medium-high heat.

Cook the chicken until browned on both sides and remove.

Add the sausage and cook until browned, then remove.

Sprinkle 3 T flour over the oil, add 1 T of butter and cook over medium heat, stir constantly, until brown, 8-10 minutes. Let the roux cool.

Once cool, return the pot to low heat and melt 1 T butter.

Add the onion, garlic, green pepper and cook for 10 minutes.

Add ½ t cayenne, 1 t onion powder, salt and pepper (to taste), and ½ of chopped parsley.

Cook, while stirring frequently, for 10 minutes.

Add 2 C warm chicken stock (I use the microwave on medium to warm stock) and whisk constantly.

Add the chicken and sausage.

Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

Add 8 oz can tomatoes and juice. Cover and simmer for 1 hour.

Just before serving add the remaining chopped parsley.

Serve with leftover rice (warmed in microwave)

Remaining Gumbo should be stored for leftovers

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