Chicken and Sausage Gumbo

• 1 cup oil

• 1 cup flour

• 1 large onions, chopped

• 1 bell peppers, chopped

• 2 ribs celery, chopped

• 4 - 6 cloves garlic, minced

• 6-8 C chicken stock

• 2 T Worcestershire sauce

• 2 bay leaves

• 2 teaspoons Creole seasoning, or to taste

• 1 teaspoon dried thyme leaves

• Salt and freshly ground black pepper to taste

• 1 large chicken, cut into pieces

• 1 pound andouille or smoked sausage, cut into 1/2" pieces

• 2/3 cup fresh chopped parsley

Season the chicken with salt, pepper and Creole seasoning and bake at 425 degrees until done. Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, Worcestershire sauce, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Serve over rice in large shallow bowls. Accompany with hot, crispy French bread.

YIELD: About 12 entrée sized servings.