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Laura’s gumbo

Laura: not sure why this text is so big and bold...anyway, the gumbo: the smell is all about the onions hitting a smoking hot roux...gets in your hair, your clothes, is awesome...
some random tips for an almost no-fail chicken sausage gumbo:
1 lb chicken
1 lb sausage (highly smoked)
two stalks celery
two onions
1 bell pepper
1 bunch green onions
3 - 32 oz cartons Best Yet reduced sodium chicken broth (rouses)
flour and oil for roux
(1 cup flour - 3/4 cup oil)
or
roux in a jar (Kary's, Savoies, etc)
use boneless skinless chicken thighs(just enough fat and skin left on for some good flavor) cut them in chunks, season them with salt pepper and poultry seasoning, and brown on the side;
use some real good smoked sausage, andoullie works well; slice it kind of thick; put half of it in with the chicken to render it down; put the other half in with the roux/onion mix to do the same;
roux in a jar works well; pour off the oil on top, take about 1/4 of the jar, mix with about a cup of water, carefully microwave, stir it up till it looks like thick liquid fudge, then add it to the onions you brown down first; start adding about half of it, then more as needed to flavor and thicken;
hint: save some of the chopped onions, celery, bell pepper and green onion to add to gumbo about halfway through; the rest is put into the 'base' along with the onions, roux of your choice, and the browned chicken and sausage;
make sure you add all of the rendered chicken and sausage juice after browning to the base;
a little liquid smoke sometimes helps, as does kitchen boquet or a similar darkening agent to get the look you want;
The drill:
brown chicken and sausage as directed in one pan while making the roux in the gumbo pot;

if using roux in a jar, cook down onions in the gumbo pot, adding the celery and bell pepper right before adding the meats and the roux;
You want to make sure the meats are mostly cooked before adding to the mixture;
season with salt and pepper and a little cayenne...maybe a touch of poultry seasoning...add a little liquid smoke if necessary...
the base will be the onions and veggies, the roux, the meat, that you start to thin with the chicken stock...keeping the heat med to low...slowly add more chicken stock to the mix while on the heat, tasting for flavor...
build it up to the flavor and consistency you want...you can add some roux in a jar as needed for flavor and body...add the chopped green onions a little while before ready...simmer on low heat a good while, till everything is cooked, blended, right color, consistency, flavor...try to keep the chicken in chunks, rather than overcooked and shredded;
can smell it now
good luck
tlyons