Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

2 Tablespoons plus 1/2 cup butter
1 pound sausage such as andouille, kielbasa, smoked cut into bite size pieces
4 pounds chicken, breast, tenders, or thighs
1 Tablespoon creole seasoning (recipe follows)
1 cup flour
2 cups diced onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1 /4 teaspoon cayenne
3 bay leaves
9 cups chicken stock
3/4 cup chopped green onion
3 tablespoon chopped parsleyleaves
1 tablespoon file powder

White rice recipe follows

In a large heavy bottom sauce pan heat 1 tablespoon butter over med high heat.  Add sausage and cook until well browned, remove and reserve
Season chicken with creole seasoning and cook over med/high heat unitl well browned,  chop into bite size pieces and reserve
Combine remainin butter add vegetables and cook until tender.
Add Flour and cook until a dark roux.
Slowly add stock stirring until well combined
Add sausage and chicken bring to a boil the reduce heat and simmer for 45 minutes
or until the meat is tender.
Add lemon, green onions, parsley and file.
Adjust seasonings to taste.

Creole seasoning

3 T paprika
2 T garlic powder
1 T onion powder
1 T oregano leaves dried
1 T Dried Thyme
1 T Dried Sweet basil
1 T black pepper
1 T cayenne pepper
1 T celery seed
1 T salt
1/2 T black pepper

White Rice
2 Cups long grain white rice
4 cups chicken stock or water
2 Tablespoon butter
2 Bay leaves

In a 2 quart sauce pan combine all ingredients and bring to a boil.  Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.  Remove bay leaves and fluff.

Spoon rice into a bowl, and ladle gumbo on top serve with hot sauce on the side.

Can add shrimp to the Gumbo if desired.

2 Tablespoons plus 1/2 cup butter
1 pound sausage such as andouille, kielbasa, smoked cut into bite size pieces
4 pounds chicken, breast, tenders, or thighs
1 Tablespoon creole seasoning (recipe follows)
1 cup flour
2 cups diced onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1 /4 teaspoon cayenne
3 bay leaves
9 cups chicken stock
3/4 cup chopped green onion
3 tablespoon chopped parsleyleaves
1 tablespoon file powder

White rice recipe follows

In a large heavy bottom sauce pan heat 1 tablespoon butter over med high heat.  Add sausage and cook until well browned, remove and reserve
Season chicken with creole seasoning and cook over med/high heat unitl well browned,  chop into bite size pieces and reserve
Combine remainin butter add vegetables and cook until tender.
Add Flour and cook until a dark roux.
Slowly add stock stirring until well combined
Add sausage and chicken bring to a boil the reduce heat and simmer for 45 minutes
or until the meat is tender.
Add lemon, green onions, parsley and file.
Adjust seasonings to taste.

Creole seasoning

3 T paprika
2 T garlic powder
1 T onion powder
1 T oregano leaves dried
1 T Dried Thyme
1 T Dried Sweet basil
1 T black pepper
1 T cayenne pepper
1 T celery seed
1 T salt
1/2 T black pepper

White Rice
2 Cups long grain white rice
4 cups chicken stock or water
2 Tablespoon butter
2 Bay leaves

In a 2 quart sauce pan combine all ingredients and bring to a boil.  Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.  Remove bay leaves and fluff.

Spoon rice into a bowl, and ladle gumbo on top serve with hot sauce on the side.

Can add shrimp to the Gumbo if desired.