Andouille and Chicken Gumbo With Black-Eyed Peas and Greens

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• Ready In: 1 hr 26 mins
• Serves: 6-8

Ingredients

• 1 (13 1/2ounce) package  Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
• 1 1⁄2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 cup olive oil, divided
• 3⁄4 cup all-purpose flour
• 1  medium onion, finely diced
• 3  green onions, thinly sliced (reserve green portion for garnish)
• 1  celery, finely diced
• 1  tablespoon  minced garlic
• 1  medium green pepper, finely chopped
• 1  medium red bell pepper, cut into 1-inch pieces
• 5  cups chicken broth
• 1  bay leaf
• 1⁄2 teaspoon dried thyme
• 1 (15 1/2ounce) can black-eyed peas, drained and rinsed
• 1 1⁄2 cups  coarsely chopped  collard greens (center ribs removed)
• 1  cup fresh okra or 1  cup frozen okra, cut in 1/2-inch slices
• 1  teaspoon  gumbo file'
•  hot cooked rice
•  hot pepper sauce

Directions

1. In a small bowl, combine salt, pepper, paprika and cayenne pepper.
2. Sprinkle seasoning mixture evenly over chicken pieces.
3. In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
4. In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
5. Reduce heat to low; add onions and stir occasionally for 3 minutes.
6. Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
7. Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
8. Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
9. Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
10. Add black-eyed peas, greens and okra and simmer for 5 minutes.
11. Remove from heat; add gumbo file’, cover and let sit for 5 minutes before serving.
12. Serve over hot rice.