Cook sausage in a dutch oven over medium heat until browned. Remove sausage; reserving drippings. Set sausage aside. Cook chicken in drippings until browned. Remove chicken; reserving drippings. Measure drippings adding enough oil to measure 1/2 cup. Add oil mixture to dutch oven; place over medium heat until hot. Add flour, and cook, stirring constantly, until roux is chocolate colored, 20 to 30 minutes. Add chopped onion and next 3 ingredients to roux; cook until vegetables are tender, stirring often. Remove from heat; slowly add hot water, stirring constantly. bring mixture to a boil; add chicken, creole seasoning, and next 4 ingredients to dutch oven; reduce heat, and simmer, uncovered, 1 hour, stirring occasionally. Remove chicken from dutch oven; set aside to cool. Add sausage to dutch oven; cook, uncovered, 30 more minutes. Stir in green onions; cook, uncovered, 30 more minutes. Bone chicken; coarsely shred. Add chicken to gumbo; cook until mixture is thoroughly
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