Classic Chicken-Sausage Gumbo

I was looking for a new soup recipe this last weekend. We just so happened to be driving by the public library when Mike asked me if I would like to stop in and pick up a book. I said yes! It gave the opportunity to go and look for a cookbook for a new soup recipe. The people that read my blog often know that I like to visit the public library on a frequent basis. My daughter Lisa has a kindle and she loves it: I am not sure that I would enjoy a kindle as much as she does. To me there is something about reading an actual book, especially a cookbook. I love paging through a cookbook and looking at all the different recipes. It just wouldn't be the same looking at a screen and never having to turn a page.

Well enough about that. I found a small cookbook that featured just soups. It is called Better Homes and Gardens soups & stews Cooking For Today. I looked at the copyright and it is from 1993, so not the newest cookbook. But it has some great recipes. As I was looking at the book, Mike was looking over my shoulder also looking at soup recipes.  When I came across this chicken - sausage gumbo, he stopped me and said that would be a great soup to post on my blog. I agreed with him.

The soup was a quick and easy one to put together. I used andouille sausage so the soup was spicy and full of flavor. If you don't like this spicy sausage it can be substituted with a smoked sausage. We gobbled this soup up and just loved it. So if you are looking for a spicy soup to make your taste buds dance, I would suggest this gumbo.

Classic Chicken-Sausage adapted from Gumbo Better Homes and Gardens soup & stews Cooking For Today

1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped green pepper
4 cloves garlic, minced
1/4 teaspoon ground red pepper
3 cups chicken broth, heated
1 1/2 cups chopped cooked chicken
8 ounces andouille sausage or fully cooked smoked sausage
1 1/2 cups sliced okra or one 10 ounce package frozen cut okra
2 bay leaves
3 cups hot cooked rice.

For roux, in a large heavy saucepan or Dutch oven combine flour and oil, stir till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes or till roux is dark reddish brown.

Stir in onion, celery, green pepper, garlic, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often.

Gradually stir in hot chicken broth, chicken or turkey, sausage, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till okra is tender. Discard bay leaves. Serve in bowls with rice.

Note: If desired, serve with 1/4 to 1/2 teasoon of

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