Gumbo – Stew

* Mix the flour with the peanut oil and cook, stirring continuously, for about 30 minutes to obtain a dark roux.

* Clean and cut the vegetables.

* Mix the roux with the chicken stock in a frying pan until smooth, then sauté the celery, peppers, leeks, spring onions and shallots in it.

* Add the chopped sausage and chicken breast and fry.

* Cook everything together for at least half an hour, season with salt, season with pepper and serve over white long grain rice.

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