1 lb. hot smoked sausage, cut into 1/4 inch slices
4 chicken breast halves, skinned
1/4 to 1/3 c. vegetable oil
3/4 c. all-purpose flour
1 c. chopped onion
1/2 c. chopped green pepper
1/2 c. sliced celery
2 qts. hot water
3 cloves garlic, minced
2 bay leaves
2 tsp. Creole seasoning
1/2 tsp. dried whole thyme
1 tbsp. Worcestershire sauce
1/2 to 1 tsp. hot sauce
1/2 c. sliced green onion
Hot cooked rice

Brown sausage in Dutch oven over medium heat. Remove to paper towel, leaving dripping in Dutch oven. Brown chicken in dripping, remove to paper towel reserving dripping. Measure drippings adding enough vegetable oil to measure 1/2 cup. Heat in Dutch oven over medium heat until hot. Add flour to hot oil, cook stirring constantly until soup is the color of chocolate (about 30 minutes). Add onion, green pepper, and celery. Cook until vegetables are tender, stirring often. Gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven; add garlic and next five ingredients; reduce heat, simmer uncovered 1 hour.

Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo uncovered an additional 30 minutes. Add salt if desired, bone chicken breasts and cut into strips. Add to gumbo and cook until thoroughly heated. Remove bay leaves. Serve gumbo over rice. Yield: 8 servings.