Gumbo

First, we make a roux. We'll do this in a microwave.

1/2 cup vegetable oil

1/2 cup all purpose flour

1 cup chopped onions

1/2 cup chopped bell pepper

1/2 cup chopped celery

1 tablespoon chopped parsley

2 garlic toes, minced

Combine the oil and flour in a microwaveable container at least 4 cups. I use a 4 cup pyrex measuring cup. I wouldn't mind using something 5 cups.

Microwave for 7 to 8 minutes, stopping to stir every minute until it is dark brown. Add the onions, bell pepper, celery, parsley and garlic. Microwave for 3 minutes. Stir well. Add hot water to make three cups.

For the Gumbo

2 quarts of chicken stock

Salt and pepper to taste

1 teaspoon of ground thyme

1 1/2 pound of raw boneless chicken meat, bite sized chunks

1 pound smoked pork sausage, sliced into bite sized rounds

1/4 cup sliced green onions

Hot rice for serving

Pour you roux into a soup pot on medium high heat. Add about 6 cups of the chicken stock. Stir to mix well and allow to come to a boil. Add the thyme and season to taste with salt and pepper.

Cover and simmer for one hour. If it is too thick for your taste, add the other 2 cups of stock.

Lightly season the chicken with salt and pepper, add this to your simmering gumbo. Return to a boil and simmer for 30 minutes.

Add the sausage. Return to a boil and simmer covered for 15 minutes.

Remove from the heat and add the green onion. Taste and adjust seasonings. Serve in a bowl over hot rice.

There could be a bottle of Tabasco on the table to spice up each bowl.

Just right for when the cold weather arrives.

bon appetit