Lovie Smith southern-drawl gumbo (AKA chicken and sausage gumbo)

MAKES 6 TO 8 SERVINGS

½ cup peanut oil

½ cup flour

½ large onion, diced

1½ stalks celery, diced

½ green pepper, diced

½ red pepper, diced

1/4 cup okra, sliced 1/4-inch slices

12 to 16 cups chicken broth or stock

½ tablespoon black pepper

½ teaspoon granulated garlic

½ teaspoon dried thyme

½ teaspoon dried oregano

1/8 teaspoon cayenne pepper

1 dash hot pepper sauce

½ teaspoon fresh garlic, minced

1 bay leaf

½ pound chicken breasts, cubed

½ pound andouille sausage, diced

½ pound linguica (South American pork) sausage, diced (optional)

1 pound cooked rice

In a heavy-bottom pot, whisk oil and flour over low-medium heat. Continuously whisk until dark brown (approximately 30 minutes). Add the vegetables; saute for 1 minute. It will create a big dough ball. Start whisking in the chicken broth little by little until well incorporated. Add spices and bring to a boil; check often as you might need to add more chicken broth, stock or water to thin gumbo. Once boiling, add the chicken and sausage. Cook on low heat for 1½ to 2 hours. Serve over hot rice.

Note: Andouille sausage is available at most butchers. Linguica sausage is available at some sausage specialty stores.

Stewart's Bar & Grille

Nutrition facts per serving: 536 calories, 31 g fat, 8 g saturated fat, 57 mg cholesterol, 32 g carbohydrates, 28 g protein, 883 mg sodium, 1 g fiber