Venison Sausage And Chicken Gumbo

Ingredients

Start-to-finish: 2 hours, 45 minutes (1 hour active)

Serves 8-10

4 boneless skinless chicken thighs 

Salt and pepper

1/4 cup vegetable oil

1 pound venison link sausage, cut into 1/4-inch slices

1/2 cup all-purpose flour

5 tablespoons butter, divided

1 large onion, chopped

8 cloves garlic, minced

1 green bell pepper, seeded and chopped

3 stalks celery, chopped

1/4 cup Worcestershire sauce

1/4 bunch flat leaf parsley (stems and leaves), coarsely chopped, plus chopped leaves for garnish

4 cups hot water

5 beef bouillon cubes

One 14-ounce can stewed tomatoes with juice

2 cups frozen sliced okra

4 green onions, sliced, white and green parts

Cooked rice

Preparation

Season chicken with salt and pepper. Heat oil in heavy bottomed Dutch oven over medium-high heat. Cook chicken until browned on both sides, and remove. Add venison sausage; cook until browned, and remove.

Sprinkle flour over heated cooking oil, add 2 tablespoons butter and cook over medium heat, stirring constantly until brown, about 10 minutes. Let the roux cool.

Return Dutch oven to low heat, and melt remaining 3 tablespoons butter. Add onion, garlic, green pepper and celery. Cook 10 minutes. Add Worcestershire sauce, salt, pepper and parsley. Cook, stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add chicken and sausage. Bring to boil, reduce heat and cover. Simmer 45 minutes; add tomatoes and okra. 

Cover and simmer 1 hour. Garnish with parsley and green onions. Serve over rice.