A Cajun sausage gumbo and spicy chicken recipe

Preparation

For the "red" - In a Dutch oven or heavy pot, oil and flour over low heat, stirring, until golden hazelnuts. This will take 15-30 minutes. According to the chef and the version of the recipe, a Cajun roux vary from blonde to dark brown. This recipe suggests something between the two for the best results.

Add onion, celery, bell peppers and red and 10 minutes to cook until the vegetables soften.

Add the sausage and garlic; Stir and cook for 1 minute. Add the broth and turn heat to medium-low. Bring to a boil and cook, stirring occasionally for 30 minutes. Add broth as needed if it becomes too thick.

Add chicken and cook for 30 minutes or until chicken cooked and tender. Add green onions, and add more action to set the desired thickness. Cook for 2 minutes and turn the heat. Taste for salt and spices, and make seasoning, if necessary. With Rice serving, if desired.