Submitted by: David J.
Recipe origin: Louisiana / West Virginia

Until my daughters went away to college, we had family dinner almost every night. Cooking brought us all together.

Ingredients:
2 pounds boneless chicken thighs
1 pound smoked sausage
1 cup butter
1 cup flour
2 cups diced onion
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
½ cup chopped parsley
2 bay leaves
1 tbsp dried thyme
Salt and cracked pepper (this gumbo is pepper with lots of pepper)
Louisiana hot sauce to taste
Filé

Cut the chicken into ½” cubes and the sausage into ½” slices. In an 8-quart Dutch oven, heat butter over medium-high heat. Sprinkle in flour and, using a wire whisk or roux spoon, stir constantly until brown (or dark brown) Cajun roux is achieved. Do not allow roux to scorch. Add onions, celery, bell pepper, and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add chicken stock, a little at a time, stirring constantly until all is incorporated. Add in the chicken and sausage. Bring to a rolling coil, reduce to simmer, and cook approximately 1 hour. Skim any fat or oil that rises to the top of the pot. Add green onions, bay leaves, and thyme. Season to taste using salt, pepper, and hot sauce. Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart. Add parsley and adjust seasonings if necessary. Stir in some filé to taste. Serve over hot, steamed white rice.