Time for Gumbo!

Woke up to BEAUTIFUL, COOL weather and here in Louisiana that means GUMBO!  Most of the time I make chicken and sausage, but we also like duck gumbo.  Whenever the hubby and sons get to go hunting and actually shoot a duck, I will make that kind!

Chicken and Sausage Gumbo

5-6 lbs. chicken - legs, thighs, breast, whole- cut up first (whatever you have on hand)
1 lb. smoked sausage - sliced
3 quarts water
8 oz. roux (any brand will do)
1 chopped onion
1/2 cup onion tops
1/4 cup chopped parsley
2 teaspoons Tony Chachere's seasoning (or use salt and pepper)

Add water to large pot and bring to a boil.  When boiling, add roux and stir continuously until dissolved. Add remaining ingredients and cook on low-medium for 2-3 hours.  Be sure NOT to cover pot fully- leave large crack for ventilation or it WILL boil over!  Serve over cooked rice.

***This is one meal you can save as leftovers and it is BETTER the second time you eat it!

NOTES:
- If you'd like to cut some of the fat out of this recipe, you can remove the skin from the chicken, use chicken sausage and cook as usual.  If you refrigerate the gumbo overnight, you can remove the fat that has risen to the top and discard it.
-Sometimes, I have gumbo juice left over, but no meat.  In this case, you can cook some cut up chicken breast and sausage in a pan and add it to the gumbo juice and cook on low for about 20-30 minutes to blend the flavors.
-Gumbo freezes well also.

I hope you enjoy it as much as we do!