Venison Sausage And Chicken Gumbo
Start-to-finish: 2 hours, 45 minutes (1 hour active)
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
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.