My Gumbo

Ingredients
Servings: 10 4 cups chicken broth 2 bay leaves 1 Tbsp paprika 1/2 tsp oregano 1/2 tsp basil 1/4 tsp sage 1/4 tsp thyme 2 tsp granulated garlic 1/4 tsp red cayenne pepper 1/4 tsp white pepper salt and fresh ground black pepper several dashes Louisiana Hot Sauce 1/4 cup margarine 1/4 cup flour 1 bell pepper, any color, chopped 2-3 stalks celery, chopped 1 med yellow onion, chopped 2 lbs chicken breast 1 lb sausage, hot links, andouille or both, sliced 1 bottle light beer 1 cup canned diced tomatoes 1 lb fresh or frozen okra, chopped 1-2 green onions 6 cups hot cooked rice

Directions
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. In large stock pot heat chicken broth. Add spices. Bring to a simmer and keep on low heat. Chop pepper, celery and onion and set aside. Melt margarine in stainless steel skillet (do not use non-stick) Stir in flour. Keep the mixture moving as it bubbles. Cook until it is the color of peanut butter. Being careful not to burn your roux or yourself! If you have any black specks, it needs to be thrown out. Remove roux from heat and add pepper, celery and onion. Roux will thicken, keep stirring until onions are limp. Stir into chicken broth. Brown sausage, add to stock pot. Heat 2 tbsp of oil in pan with sausage drippings, add chicken, season with salt and pepper. Cook through. Remove from pan and roughly chop. Deglaze pan with beer. Add chicken and pan drippings to stock pot. Add tomatoes to stock pot. Bring to a boil. Add hot sauce. Lower heat and simmer. Start rice half an hour before you want to serve the gumbo. About fifteen minutes before you want to serve, bring gumbo to a boil. Add okra. Cook for 10 minutes or until okra is tender. To serve, ladle over hot rice and garnish with green onion. Serve with French bread.