1 tablespoon vegetable oil
2 lbs. smoked sausage, cut into 1/4 inch slices.
8 chicken thighs
2 (10 oz.) boxes of frozen sliced okra
2 onions, chopped
3 celery ribs, sliced
8 cups chicken broth
8 cups water
1 bunch sliced green onions
cooked white rice
In a heavy cast iron skillet, brown the smoked sausage in the vegetable oil. Remove to a paper towel lined dish to drain off any extra fat. Pat dry the chicken pieces. Season with salt and pepper. Brown the chicken in the same iron skillet as the sausage was browned in. Place browned chicken pieces on a separate pan from the sausage lined with paper towels. Pour out all of the fat in the skillet except about 1 tablespoon. Add the okra and brown, stirring occasionally. Add the onions and celery and continue to cook until celery is tender. In a large heavy pot add the water and chicken stock; bring to a simmer. Add the okra mixture to the simmering liquid and then the chicken. Simmer, stirring occasionally until chicken is cooked and gumbo is thickened. Stir in the browned sausage, green onions. Season to taste with salt and pepper.
Serve gumbo over white rice with Tabasco on the side.