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Chicken-and-Andouille Sausage Gumbo

Yield

Makes 3 quarts

Ingredients

  • 1 pound andouille sausage, cut into 1/4-inch-thick slices
  • 3 boneless, skinless chicken breasts
  • 3 boneless, chicken thighs
  • 1/4 cup to 1/3 cup pure olive oil
  • 3/4 cup all-purpose flour
  • 1 medium onion
  • 1/2 medium-size green bell pepper, chopped
  • 2 celery ribs, sliced
  • 3 garlic cloves, minced
  • 4 cups water
  • 4 cups chicken broth
  • 1 tablespoon Creole seasoning
  • 1/2 teaspoon dried thyme
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 cup sliced green onions
  • Hot cooked rice
  • Filé powder (optional)
  • Garnish: celery leaves

How to Make It

  1. Brown andouille sausage in a Dutch oven ove 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 olive 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, untilvegetables are tender. Gradually stir in 4 cups 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, if desired.