1 lb. boneless, skinless
1 Hatch chile, diced
1 cup chicken stock
1 cup vegetable stock
1/2 tablespoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
salt & pepper to taste
Cook sausage in a Dutch oven over medium heat, stirring constantly (about 5 minutes or until browned.) Remove from pot and set aside. Reserve drippings in pot.
Cook chicken in reserved sausage drippings over medium heat 5 minutes or until browned. Remove chicken and set aside, reserving drippings in pot.
Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 minutes, or until roux is chocolate colored. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender.
Gradually add hot water and stocks. Bring mixture to a boil; add chicken, garlic, spices and green onions. Reduce heat to low, and simmer, stirring occasionally, 1 hour.
Remove chicken; let cool.
Add sausage to gumbo; cook 30 minutes.
Cut chicken into cubes then return to gumbo, and simmer for 20-25 minutes. Remove gumbo from heat. Serve over hot cooked rice.
Click HERE for printable recipe