Chicken & Sausage Gumbo

• 1 cup oil
• 1 ½ cups flour
• 2 cups onions, diced
• 2 cups celery, diced
• 1 cup red bell pepper, diced
• ¼ cup fresh garlic, minced
• 3 quarts chicken stock
• 1 pound smoked sausage
• 1 ½ pounds cooked chicken
• 1 jar La Famiglia DelGrosso Uncle Fred’s Fireworks Sauce
• 8 oz mushrooms
• 2 cups green onions, sliced
• 1 sprig thyme
• 1 bay leaf
• 1 Tbsp basil, chopped
• ½ cup parsley, chopped
• Louisiana hot sauce to taste
• salt and pepper to tast

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1. Heat oil in an 8 quart stock pot on medium-high heat. Whisk in flour, stirring constantly until a golden brown roux is achieved.
2. Stir in onions, celery, bell peppers, and garlic. Sauté for 5 minutes,
3. Slice sausage in ½ inch slices, and cut chicken into small chunks. Add sausage and chicken to vegetables, stir through, and sauté for 15 minutes.
4. Add chicken stock, one ladle at a time, stirring constantly.
5. Bring to a boil, reduce heat, and simmer for one hour.
6. Skim any fat that rises to the surface.
7. Add the jar of Uncle Fred’s Fireworks Sauce and stir through.
8. Add mushrooms, green onions, thyme, bay leaf, and basil and stir through.
9. Simmer for 30 more minutes.
10. Season with salt and pepper and Louisiana hot sauce to taste.
11. Remove bay leaf and sprig of thyme.
12. Stir in parsley and serve with rice.

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• \*Making the roux takes approximately five minutes to get the desired thickness, and be sure to stir the entire time.
• Oysters are often added to this dish for a special Sunday dinner or holiday version.
• Shrimp and crab can also be added for a seafood gumbo.
• The inspiration for this dish came from Chef John Folse of Restaurant Revolution in New Orleans, Louisiana.