Chicken and Sausage Gumbo

I originally got this recipe from a special edition of Fine Cooking, Cooking with Friends, and I love it. In fact, people are usually so impressed with it that I feel sad I can't take credit for making it up.

I have made it so many times now that I have it memorized, so it won't take long at all.

I am posting it the way I make it, which is only a little different from the original recipe.

Part 1 - the chicken
5-6 boneless skinless chicken breast halves (2.5 pounds)
1/4 cup flour
Salt and pepper
1/8 - 1/4 cup canola oil

Sprinkle chicken breasts with salt and pepper and dust with flour. Heat oil in a stock pot on medium high until almost smoking. My pot is not that big so I have to cook the chicken in two batches. Put the chicken in the pot and sear for 4 minutes per side. Remove chicken to a paper-towel lined plate.

Part 2 - the veggies and spices
1 bunch celery, chopped
4 medium onions, chopped
2 red bell peppers, chopped
2 yellow bell peppers, chopped

Spices
3/4 tsp cayenne pepper
3/4 tsp dried oregano
3/4 tsp dried basil
3/4 tsp dried thyme
4 bay leaves
Tablespoon or so a minced garlic

After you have removed the chicken, throw in the vegetables (not the spices) and cook for 10-12 minutes. While they are cooking, get your spices ready to go, so you won't be rushed later. Remove vegetables from the pot and rinse and dry the pot. Put it back on the stove over medium heat.

Part 3 - the roux
3/4 cup canola oil
3/4 cup flour

This is the most important part. You want to get the roux as dark as possible without burning it. The darker the roux, the better the gumbo. So put the oil in your pot and start mixing in the flour a little at a time. Stirring constantly, cook the roux until it is a nice dark brown, the color of a chocolate bar. If you burn it, throw it out and start over.

Once it's done, throw the vegetables back in the pot,

Stir up the whole mix and cook for 3-5 minutes, until well combined. Season with salt and pepper.

Part 4 - finishing up
8 cups chicken stock (I use Kitchen Basics or homemade; KB is better than mine)
1 1/2 pounds andouille sausage, sliced

Add the stock. Throw in the sausage, and your chicken breasts (you don't have to slice them; just slide them in whole). Stir, and bring to a strong simmer.

Simmer, stirring every once in a while, until the chicken shreds apart on its own. This will take 2 or 2 1/2 hours typically.

The End

Service note: I almost always serve gumbo over steamed rice, and the recipe suggests chopped green onion for garnish. Also, to make it "more authentic" you can also whisk in some file powder at the end, but I honestly don't think it adds that much, plus I don't keep it on hand. Your call.

Let me know how it works out for you.