In a large Dutch oven, heat 1/2 cup oil and the flour over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate. Be careful not to cook it too fast, or it will burn.
Add Beazell's Cajun Seasoning, onions, celery, and bell peppers and cook, stirring, for about 4 to 5 minutes. Add the garlic, bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring with a whisk, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 30 minutes. Taste and add any water as the cooking continues.
Add the sausage & chicken to the pot and simmer on low for 2 - 3 hours, skimming off some of the fat that rises to the surface. Again, add water as the gumbo is cooking, if needed. Add more Beazell's Cajun Seasoning to taste, then salt to taste.
Remove the pot from the heat. Remove and discard the bay leaves. Stir in the parsley. Serve over cooked rice.
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