Heaven City Restaurant Chicken and Sausage Gumbo

Heaven City Restaurant Chicken and Sausage Gumbo

1 bell pepper, cored, seeded and diced
1 medium onion, peeled and diced
1 rib celery, chopped
2 teaspoons minced garlic
2 tablespoons Cajun spice mix (see note)
4 1/2 cups chicken stock
1/2 cup canola oil
1/2 cup plus 2 tablespoons flour
1/4 pound sliced smoked sausage
1/2 pound sliced andouille sausage
1 bay leaf
3/4 pound cooked boneless, skinless chicken, cut in chunks
8 to 10 cups cooked white rice
Sliced green onions, for garnish

Instructions:
Combine pepper, onion, celery, garlic and spice mix in large bowl; mix well. Place half the vegetable mixture in large heavy-bottomed pot, reserving the rest.
Add stock to vegetables in pot; bring to boil over high heat.
Meanwhile, pour oil in another large, heavy-bottomed pot; heat over high heat until smoking. Add flour and cook, stirring constantly, until resulting roux turns dark brown, about 10 minutes. Immediately stir in remaining vegetables. Remove from heat; let stand about 5 minutes.
Return roux mixture to stove top. Over low heat, slowly add stock mixture; stir to combine.
Increase heat; add sausage and bay leaf and bring to boil. Reduce heat and simmer 15 minutes.
Stir in chicken and cook 10 minutes or until heated through. Adjust seasonings. Remove from heat and serve over white rice. Garnish with green onion tops.
Makes 6 to 8 servings.

Note: Heaven City uses Paul Prudhomme's Cajun Magic spice mix. A typical Cajun blend includes cayenne (a finely ground red chili powder), white pepper, black pepper and salt. Andouille -- a lean, spicy Cajun smoked pork sausage -- can be found at select specialty food stores. If it is unavailable, substitute another spicy pork sausage.

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