Chicken Sausage Gumbo

ingredients

• 4 pounds bone-in chicken thighs
• 1 green bell pepper
• 1 red bell pepper
• 4 stalks celery
• 1 large onion
• 2 tablespoons jarlic (minced garlic)
• 1 pound smoked sausage
• 1 stick butter
• Chicken bouillon paste (for rubbing)
• Vegetable stock paste (to taste)
• Additional seasonings (to taste)
• Eggs (about 2 per person)
• Cooked rice or potatoes (for serving)

the making of it

1. Prepare the chicken: Cover the chicken thighs with chicken bouillon paste and massage it into the meat. In a large pot or Dutch oven, brown the thighs until they get a good deep color. Remove the chicken and place in a separate large pot.
2. Simmer the chicken: Cover the browned chicken with water and simmer for at least 1 hour, or until the chicken is cooked through and tender. Remove the chicken from the broth and let it cool. (Keep the broth!)
3. Make the base: In the same pot you browned the chicken in (do not clean the pot), add 1 stick of butter. Dice the onion, green and red bell peppers, and celery. Add to the pot along with 2 tablespoons of jarlic. Sauté until the vegetables are softened and well steamed.
4. Add broth: Slowly pour in the chicken broth from the simmered chicken and bring to a boil.
5. Add sausage: Slice the smoked sausage into rounds and add to the pot.
6. Season: Stir in vegetable stock paste and any additional seasonings to taste.
7. Add chicken: Debone the cooked chicken thighs and cut into bite-sized pieces (not shredded, but not too large). Add the chicken back to the pot.
8. Simmer: Let the gumbo simmer for about 1 hour to allow all the flavors to come together.
9. Add eggs: Carefully crack eggs directly into the gumbo (about 2 per person). Return to a gentle simmer and let cook until the eggs are poached, about 5 minutes. Do not stir until the eggs are set.
10. Serve: Spoon over hot rice or potatoes and enjoy!