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Chicken and Andouille Sausage Gumbo

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Ingredients
  

  • 1 pound andouille sausage, cut into 1/4-inch-thick slices
  • 5 skinless boneless chicken thighs
  • vegetable oil
  • 3/4 cup all-purpose flour
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 3 celery ribs, chopped
  • 2 quarts hot water, or chicken broth
  • 5 cloves garlic, minced
  • 2 bay leaves
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp creole seasoning
  • ½ tsp dried thyme
  • 1 tsp hot sauce less or more based of your heat preference
  • 4 green onions, sliced
  • hot cooked rice
  • Filé powder (optional)

Instructions
 

  • Sprinkle 1 teaspoon of creole seasoning and season the chicken thighs. Salt as well. Set aside
  • 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 color
  • 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.
  • Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

Notes

Filé powder is just dried and ground leaves of the North American sassafras tree.  The root of this tree is used to make root beer.   The File powder is what will elevate this to a more authentic creole flavor.   Can be found at Penzeys, or via Amazon.