1 lb. hot smoked sausage, cut into 1/4 inch slices
4 chicken breast halves, skinned
1/4 c. vegetable oil
3/4 c. flour
1 c. chopped onions
1/2 c. chopped green pepper
1/2 c. sliced green onions
1/4 tsp. salt
1/2 c. sliced celery
2 qt. hot water
3 cloves garlic, minced
2 bay leaves
2 tsp. Creole seasoning
1/2 tsp. dried thyme
1 tbsp. Worcestershire sauce
3/4 tsp. Tabasco
Cooked rice

Brown sausage in Dutch oven over medium heat. Remove to paper towels. Brown chicken in drippings; remove to paper towels.

Measure drippings, adding enough vegetable oil to measure 1/2 cup. Heat in Dutch oven until hot over medium heat. Add flour to hot oil, stirring constantly until roux is the color of chocolate. Add onions, green peppers, and celery; cook until tender, stirring often; gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven; add garlic, bay leaves, Creole seasoning, thyme, Worcestershire and Tabasco. Reduce heat, simmer uncovered for 1 hour.

Remove chicken; let cool. Return sausage to gumbo, cook uncovered for 30 minutes. Stir in green onions; cook uncovered an additional 30 minutes. Add salt. Bone chicken breasts and cut into strips. Add to gumbo and cook until thoroughly heated. Serve in bowls over rice. Yields: 8 servings.