Gumbo

This is another favorite recipe of my Mom's that I made a while back but never shared. There's a lot of prep involved, but once everything is cubed, chopped, and minced, it's a pretty easy one-pot-meal.

I do think it's a little too warm and heavy for summertime, but keep it in the back of your mind come fall. It's delish.

Chicken-Tasso-Sausage Gumbo

adapted from Southern Living

2 lbs. chicken thighs, cubed

1 package (~1 lb.) smoked sausage (I used a light turkey sausage), cubed

1/2 lb. cubed cooked deli ham

1/2 cup vegetable oil

1/2 cup flour

2 medium onions, chopped

2 celery stalks, chopped

2 large garlic cloves, minced

2 32oz. boxes chicken stock

1 tsp. dried thyme

black pepper, to taste

crushed red pepper, to taste

Brown meat in large stockpot or dutch oven for 20 minutes, or until chicken is done. Remove and wipe out pot. Add vegetable oil and whisk in flour to make a roux. Make sure you are constantly stirring so that the mixture does not overheat or burn. It will turn a dark color - that's normal. Stir in onions, celery, and garlic and cook until tender. Gradually add chicken stock and add meat back in. Add spices to taste and allow to simmer for 2-3 hours. Serve over hot rice.