Chicken and Sausage Gumbo

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The secret to a great gumbo with a Cajun kick lies in the andouille, a spicy smoked sausage. If you can't find andouille, any smoked sausage will do, but you may need to spice up the gumbo with a bit more red pepper.

1  cup all-purpose flour
2/3  cup cooking oil
1/2  cup chopped onion
1/2  cup chopped green sweet pepper
1-1/2  stalks celery, sliced
2  cloves garlic, minced
2  pounds meaty chicken pieces (breasts, thighs, and drumsticks)
6  cups water
1/2  pound fully cooked smoked sausage, cut into 1-inch pieces
1/2  pound andouille sausage, cut into 1/2-inch pieces
1  teaspoon salt
1  teaspoon ground red pepper
1/4  teaspoon black pepper
   Hot cooked rice


1. In a large pot combine flour and oil; cook over medium-low heat about 20 minutes or until mixture is caramel-colored, stirring constantly.
2. Add onion, sweet pepper, celery, and garlic; cook 5 minutes. Skin chicken, if desired. Rinse chicken; pat dry. Add chicken and water to pot along with sausages, salt, ground red pepper, and black pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until chicken is tender and no longer pink. Skim off excess fat. Remove chicken pieces from gumbo, if desired.
3. When bones are cool enough to handle, remove meat from bones. Discard bones. Return chicken to pot. Cook 2 to 3 minutes more or until chicken is heated through. Serve over rice. Makes 10 servings.
Make-ahead tip: Prepare flour-oil mixture; cool. Transfer to jar or refrigerator container; cover and chill up to 2 days before using.

Source:  Better Homes & Gardens
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