1 lb. hot smoked sausage, cut in 1/4-inch slices
4 chicken breasts, cut in strips
1/4 to 1/3 c. vegetable oil
3/4 c. all-purpose flour
1 c. chopped onion
1/2 c. green pepper, sliced
1/2 c. celery, diced
8 c. hot water
3 cloves garlic, minced
2 bay leaves
2 tsp. Creole seasoning
1/2 tsp. thyme
1 tsp. Worcestershire sauce
1 tsp. Louisiana hot sauce
Hot cooked rice
Gumbo file (spicy herb seasoning, optional)

Brown sausage in Dutch oven over medium heat. Remove to paper towels, leaving drippings to brown chicken also, then drain chicken to paper towels. Measure drippings, adding enough vegetable oil to measure 1/2 cup. Heat in Dutch oven over medium heat until hot, then add flour to hot oil. Cook, stirring constantly, until roux is chocolate brown color.

Add onion, green pepper and celery, cook until tender, stirring constantly. Gradually stir in water, bring to boil. Return chicken to Dutch oven, add garlic and next 5 ingredients. Simmer uncovered 1 hour.

Simmer chicken breasts, set aside and cool. Return sausage to Dutch oven, cook gumbo uncovered 30 minutes. Add salt if desired. Add chicken to gumbo and heat thoroughly. Serve over hot, cooked rice.

Serves 8.