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1
Cook the sausage in a large, heavy ungreased skillet over low heat, turning the slices frequently with a spatula until there is a film of fat over the bottom of the pan.
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2
Increase the heat to medium and, turning the slices occasionally, continue to fry the sausage until the slices are browned, about 6 minutes.
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3
Remove the sausage to paper towels to drain.
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4
Add vegetable oil to the fat in the skillet to a depth of 1/2 inch.
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5
Season the chicken pieces with salt and pepper.
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6
Place 1/2 cup of the flour on a plate.
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7
Dredge the chicken pieces in the flour and shake of the excess.
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8
Heat the oil in the skillet over medium-high heat.
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9
fry the chicken pieces in the hot fat until they are golden brown on both sides and the eat is cooked through, about 12 to 15 minutes per side.
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10
Remove the chicken from the skillet and drain on paper towels.
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11
Reserve 6 tablespoons of fat from the skillet an discard the rest.
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12
Whisk the reserved 6 tablespoons fat with the remaining 6 tablespoons of flour in a large, heavy pot until smooth.
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13
Cook, stirring frequently, over medium heat until the fat-flour mixture (called a roux) is nut brown.
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14
This will take several minutes.
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15
Do not allow the roux to burn.
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16
Add the green onions, celery, green pepper, parsley and garlic to the roux.
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17
Cook the mixture, stirring over medium-low heat until the vegetables have softened.
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18
Then, stirring constantly, slowly add the chicken stock.
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19
Bring the mixture to a boil, then reduce the heat.
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20
Add the sausage to the gumbo.
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21
Season to taste with salt, pepper, cayenne and/or Tabasco sauce.
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22
Simmer, uncovered, for 30 minutes, stirring occasionally.
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23
While gumbo is simmering, bone the cooked chicken and, using your fingers, shred the meat into pieces.
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24
Add to the gumbo and simmer for 15 minutes longer, stirring occasionally.
