Chicken and Andouille Gumbo

Name: Chicken and Andouille Gumbo
Prep time: 55 min
Cook time: 3 h
Total time: 3 h 55 min
Yield: 3 quarts, 8 serving(s)
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)

Submitted by Cheri 911

"A Classic Gumbo Recipe from Southern Living magazine"

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Ready In:: 3hrs 55mins
Ingredients:: 18
Yields:: 3 quarts
Serves:: 8

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

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