I got this recipe from my sister-in-law who's a wonderful cook. It's naturally Cole-friendly and everyone in the family loves it. It's quite easy, but I did mess up the roux (oil and flour) the first time. Make sure you stir it constantly until it's nice and light golden. On my husband's wise counsel, I also added a little filé. We'll be having this tonight followed by purple, green and gold cupcakes!
Southern Living 2004
½ pound smoked turkey or chicken sausage, cut into ½ inch slices
3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup chopped white onion
1 cup chopped celery
2 large cloves of garlic, pressed
1 medium bell pepper, chopped
2 cups chicken broth
1 28 ounce can diced tomatoes, undrained
1 teaspoon Creole seasoning and 1 T. gumbo filé (find both in the spices aisle)
4 cups chopped cooked chicken (I buy a rotisserie chicken and use that)
hot cooked rice
Cook sausage over high heat in a dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Add oil to drippings. Whisk in flour and cook over medium high heat, stirring constantly (or it will burn) 5 minutes. Add onion and next 3 ingredients. Cook 5 minutes, stirring often. Stir in broth, tomatoes, and creole seasoning. Bring to a boil, cover, reduce heat and simmer 5 minutes. Add sausage and chicken, simmer, covered 5 minutes. Serve over rice. Makes 4 – 6 servings.