| Ingredients | | | | Instructions |
| - 1 cup of oil | | | | Precook the rice, using 2 cups of water for 1 cup of |
| - 1 cup of flour | | | | rice. Cook and set aside. |
| - 2 ½ cups of chopped onions | | | | Take the cut sausage and boneless thighs and grill |
| - 1 cup of chopped celery | | | | them on high, searing them on both sides. Set aside. |
| - 1 cup of chopped green bell peppers | | | | Mix the oil and flour in a cold iron skillet preferably, and |
| - 2 teaspoons of salt | | | | then turn heat up to medium, stirring constantly until you |
| - ¼ teaspoon of cayenne | | | | get a good deep brown roux. |
| - ¼ teaspoon of black pepper | | | | Add the onions, celery and bell peppers stirring as you |
| - 4 cups of chicken stock and 4 cups of water | | | | add until the vegetables get soft. |
| - 8 boneless thighs | | | | Add the sausage, chicken, salt, cayenne and black |
| - 1 pound of smoked sausage (I prefer a good | | | | pepper and water & chicken stock, stirring until all |
| kielbasa) cut into ¾ inch pieces | | | | ingredients are combined thoroughly. |
| - 2 tablespoons of chopped parsley | | | | Simmer for 3-4 hours. You want to eliminate the flour |
| - Kitchen bouquet (use this if you want your roux to be | | | | taste, and the more you let it simmer the better the |
| darker, this helps eliminate the amount of time you will | | | | taste. |
| spend making the roux.) | | | | Jasmine rice will ball up, take a hand full of the rice and |
| - 3 cups of jasmine rice | | | | pack it in a small bowl, then put the ball of rice into the |
| - ½ cup green onions | | | | center of a shallow soup bowl. Ladle the gumbo |
| - File power (sprinkle this on the gumbo mixture if you | | | | mixture around the rice, garnish with green pepper, add |
| desire the liquid to be thicker) | | | | file, if desired, and serve. |