Gumbo....

4 Tbl roux or to desired thickness (recipe follows)
2 meaty chicken thighs
6 oz. smoked pork garlic sausage
1 quart cold water
1/3 green bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1/2 Tsp or to taste ground cayenne pepper
4 - 5 scallions, chopped, white part only
handful of parsley (2 Tbl), chopped
salt
black pepper
kosher salt
1/2 - 2/3 cup raw rice, cooked to package directions

roux:
Pour 1/4 cup of peanut oil into a Dutch oven.
Turn the flame to medium. When the heat comes
up slightly, sprinkle in 1/4 cup flour. Stir
to combine with a wooden spoon. Turn the flame
to low. Watch and stir the roux, periodically,
with the wooden spoon until the roux becomes
chocolate brown in color. This will take 30 -
45 minutes. Shut off the heat. Stir and allow
the roux to cool. Scrape the roux out of the
pan and place it into a dish.

Wipe the Dutch oven out with paper towels.
Brown the chicken over medium heat on all
sides in the Dutch oven with peanut oil then
degrease the pan. Brown the sausage in the
same pan with peanut oil. Remove the sausage
and degrease the pan.

Pour the water into the the Dutch oven. Bring
the water to a boil. Whisk in 4 Tbl of the
chocolate roux. Whisk until the roux is entirely
incorporated.

Add the chicken, sausage, onions, bell pepper,
and garlic to the Dutch oven. Season to taste
with salt and pepper. Sprinkle the cayenne pepper
in. Bring the pan to a boil, then cut the heat to
a moderate simmer. Simmer uncovered until the
meats are tender, about 1 - 1 1/2 hours. Throw
in the parsely and green onions. Cook for 5
minutes more and cut off the heat.

Serve the gumbo in bowls over rice, with a side of potato salad.

And NO carrots!