Savannah Gumbo Paula Deen

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This is from the lady and sons, too cookbook by paula deen.this is really simple and does not take very long. I like to add other seafood and fish to make it even more hearty or just because i'm a meat lover. Some times i'll add corn kernals or mini cob on the cob.serve over rice (a sc favorite) or pasta.

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Steps

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In a 5 quart pot combine the flour and butter and cook over medium heat , stirring constantly , until the roux has a brown to a light chocolate color.

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Add the onion , pepper , and garlic and saute for 2 minutes.

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Add the sausage , chicken , broth , tomatoes , okra , thyme , bay leaves , and cayenne , and simmer over low heat for 45 to 50 minutes.

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Add the file powder and salt and pepper to taste.

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Remove and discard the bay leaves.

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Serve the gumbo over rice.

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For an extra special pot of gumbo , throw in some peeled before adding the file.

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Ingredients

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all-purpose flour, butter, onion, green bell pepper, garlic, smoked sausage, boneless chicken breasts, chicken broth, diced tomatoes, okra, dried thyme, bay leaves, file powder, salt and pepper