Chicken and Andouille Gumbo

A Classic Gumbo Recipe from Southern Living magazine

• Ready In: 3 hrs 55 mins
• Serves: 8
• Yields: 3 quarts

Ingredients

• 1  lb andouille sausage, cut into 1/4-inch-thick slices
• 3  boneless skinless chicken breasts
• 3  boneless chicken thighs
•  vegetable oil
• 3⁄4 cup all-purpose flour
• 1  medium onion, chopped
• 1⁄2 medium green bell pepper, chopped
• 2  celery ribs, sliced
• 3  garlic cloves, minced
• 1  quart hot water
• 1  quart chicken broth
• 1  tablespoon  creole seasoning
• 1⁄2 teaspoon dried thyme
• 1  teaspoon  hot sauce
• 2  bay leaves
• 1⁄2 cup  sliced green onion
•  hot cooked rice
•  file powder (optional)

Directions

1. Brown andouille sausage in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving dripping in pan. Set sausage aside.
2. Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings.
3. Measure drippings, adding enough vegetable oil to measure 1/2 cup. Heat mixture in Dutch oven over medium-high heat until hot. Whisk in flour , and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.
4. Add chopped onion and next 3 ingredients; cook, stirring often, until vegetables are tender. Gradually stir in water and broth; bring to a boil. Add chicken, Creole seasoning, and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes.
5. Add sausage and green onions, and cook 30 minutes. Remove and discard bay leaves; serve over rice. Serve with filé powder, and garnish with additional green onions or celery leaves, if desired.