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Place flour in a 13 x 9 x 2-inch pan. Bake at 400° for 15 minutes or until the color of caramel, stirring flour every 5 minutes. Brown sausage in a Dutch oven coated with cooking spray over medium heat. Drain and pat dry with paper towels. Wipe drippings from Dutch oven. Brown chicken; drain and pat dry. Wipe drippings from Dutch oven. Cook onion, green pepper and celery in a Dutch oven coated with cooking spray until tender. Sprinkle with browned flour. Gradually stir in water; bring to a boil. Add chicken, garlic and next 5 ingredients. Reduce heat. Simmer mixture, uncovered, for 1 hour. Remove chicken; let cool. Add sausage and cook gumbo, uncovered, 30 minutes. Stir in green onions. Cook uncovered an additional 30 minutes. Bone chicken and cut into strips. Add to gumbo and cook until heated. Remove and discard bay leaves. Serve over rice. Yield: 2 quarts (eight 1-cup servings).
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups