Chicken and Andouille Gumbo

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. 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. 2

   Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings.

3. 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. 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. 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.