Chicken-and-Sausage Gumbo

Prep Time: 55 minutes
Cook Time: 3 hour(s)
Yield: Makes 4 to 6 servings

Ingredients

• 1  pound  andouille sausage, cut into 1/4-inch-thick slices
• 4  skinned bone-in chicken breasts
• Vegetable oil
• 3/4  cup  all-purpose flour
• 1  medium onion, chopped
• 1/2  green bell pepper, chopped
• 2  celery ribs, sliced
• 2  quarts hot water
• 3  garlic cloves, minced
• 2  bay leaves
• 1  tablespoon  Worcestershire sauce
• 2  teaspoons  Creole seasoning
• 1/2  teaspoon  dried thyme
• 1/2  to 1 teaspoon hot sauce
• 4  green onions, sliced
• Filé powder (optional)
• Hot cooked rice
• Garnish: chopped green onions

Preparation

Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.