Gumbo

O sweet broth of the bayou, lead me to flavortown

Ingredients:

4 cups chicken stock

1/2 lb chicken

2 spicy sausages

1 1/2 cup sliced okra

1 can green beans

1 can corn

1 can diced tomatoes

2 diced medium tomatoes

1/2 cup fresh collard greens

1 large onion, diced

3 cloves garlic, diced

3 large chili peppers, diced

1 ring dried lemongrass (optional)

1/2 cup rice

3 tbsp butter

1 tsp flour

1 tbsp chili powder

1/2 tbsp paprika

1 tsp salt

1 tsp pepper

1 bay leaf

Hot sauce to taste

Cooking:

Saute onion, garlic, sausage and chicken in a soup pot or enameled cast iron with 1 tbsp butter over medium heat. Transfer to a bowl, turn stove to low and add 2 tbsp butter to the pan. Sprinkle flour into the butter while whisking continuously to create a light roux, for about 40 seconds or until slightly brown. Don't burn.

Add back meat and onions, chicken stock, spices and vegetables (everything in the pot!). Turn stove to medium heat and stir regularly for a few minutes until ingredients are well combined. Cover and cook on low heat for 1 hour, stirring occasionally. Add rice. Continue cooking on low for 30 minutes.