4 T Butter + 1/4 C vegetable oil
2 pkgs Mulay’s Killer Hot Sausage (Substitute Mild or Hot Italian, a must for our kids!)
1 lb boneless, skinless chicken thighs (Cut into 1” pieces)
1/2 C Creole seasoning mix
3/4 C all-purpose flour
2 chopped onions
1 C chopped celery
2 chopped green bell peppers
1 bay leaf
12 cups chicken stock
White or brown rice (cooked)
Tabasco to taste

Creole Spices Mix:
2 T garlic powder
2 T kosher salt
2 T paprika
2 T filé (if you can find)
2 T black pepper
2 T cayenne pepper
2 T dried oregano
2 T dried thyme

Combine all ingredients thoroughly
Yield: 2/3 cups

1. Start rice 1 hour before you are ready to eat.

2. Lightly coat a large, heavy skillet with non-stick cooking spray. Over medium-high heat, sear the sausage (cut into ½-inch pieces) until just brown, about 5 minutes. Remove the sausage with a slotted spoon and put into large, crockpot or slow cooker. Add chicken to the remaining sausage drippings (add oil if needed) and sprinkle 1/2 of the Creole seasoning mix over the chicken. Stir and sear over medium-high heat until just browned, apx. 5 minutes. Remove the chicken from the pan with slotted spoon and add to crockpot.

3. Combine the oil, butter, flour and remaining seasoning mix in the same pan with a whisk. Cook over medium-low heat, stirring slowly and constantly for 10 to 12 minutes until dark brown, the color of chocolate. Add the onions, celery, and bell peppers and cook, stirring another 5 minutes until soft. Stirring with a whisk, slowly add the chicken stock until all incorporated. Cook until hot. Carefully transfer the mixture into the crockpot and add the bay leaf. Set temperature to high for 2 hours or for all day set on low. Skim off and discard excess fat and add more liquid, water or chicken stock is fine, as needed to achieve your perfect consistency.

4. To serve, spoon hot rice into large bowls and ladle the gumbo on top. Pass the Tabasco!