-
1
In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat.
-
2
Add the sausage and cook until well browned, about 8 minutes.
-
3
Remove the sausage with a slotted spoon (leaving the fat in the pot) and drain on paper towels.
-
4
Set aside.
-
5
Season the chicken with the creole seasoning and add in batches to the fat remaining in the pan.
-
6
Cook over medium-high heat until browned, 5 to 6 minutes.
-
7
Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
-
8
Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat.
-
9
Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux.
-
10
Add the onions, celery, okra, and bell pepper and cook, stirring, until wilted, 4 to 5 minutes.
-
11
Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes.
-
12
Slowly add the chicken stock, and cook, stirring, until well combined.
-
13
Bring the mixture to a boil.
-
14
Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 1/2 hours.
-
15
Adjust the heat as needed to keep at a low simmer.
-
16
Add the thyme and reserved chicken to the pot and simmer for 1/2 hour.
-
17
Taste for seasoning, add thyme, salt, or cayenne as needed.
-
18
Serve over white rice, and top with green onions.
-
19
For OAMC: Scoop 1 cup of gumbo per serving into quart size freezer bags, and freeze.
-
20
To serve, thaw completely.
-
21
Gently reheat on the stove over medium low heat until hot.
-
22
Serve over white rice, sprinkling green onions over the top.
