Chicken and sausage gumbo is a classic Cajun dish that has a long history in New Orleans and south Louisiana cuisine. It’s a delicious combination of chicken and andouille sausage, celery, onions and peppers.

• 3/4 cup all-purpose flour
• 14 ounces of smoked sausage — slice 1/4″ thick
• 1 pound chicken breast halves
• 1/2 cup green pepper, chopped
• 1/2 cup celery, chopped
• 1 cup onion, chopped
• 2 quarts hot water
• 3 cloves minced garlic
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon thyme
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/2 cup green onion, chopped
• 4 cups cooked rice
• 1/4 cup chicken broth
• 1 teaspoon olive oil

Place flour in a pan and bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min. Brown chicken in oil. Add broth and sauté vegetables. Sprinkle in flour. Stir in water slowly. Add garlic and remaining ingredients except rice. Simmer 1 hour. Serve over rice.

Source: The Ultimate Southern Living Cookbook

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