Chicken and Sausage Gumbo

Make a dark roux by cooking the oil and flour in a heavy-bottomed pot over low heat for about 15 to 20 minutes.

Add onions, celery, bell pepper, sausage, and chicken to the roux. cook for about 5 minutes. 

Add stock and bay leaf. Simmer for about 30 minutes or until chicken is cooked through. Season to taste with salt, black pepper, and cayenne.

Transfer to a serving bowl. Garnish with chopped green onions and top with a dollop of sour cream.