CHICKEN & ANDOUILLE GUMBO

By BobD

Ingredients

• 10 SERVINGS
• • ½ cup a!-purpose flour
• • ½ cup canola oil
• • 1½ large ye!ow onions, diced
• • 4 celery ribs, diced
• • 2 green be! peppers, diced
• • 1 bunch sca!ions, chopped
• • 1 garlic clove, minced
• • 1 pound smoked sausage (such as kielbasa), sliced
• • 1 pound andoui!e sausage, sliced
• • 2 pounds boneless, skinless chicken, cut into pieces
• • 1½ tablespoons kosher salt
• • 2 teaspoons 'eshly ground black pepper
• • 3 tablespoons Worcestershire sauce
• • ½ teaspoon cayenne
• • 3 quarts chicken stock or low-sodium broth
• • 2 bay leaves
• • Rice, for serving
• • 2 teaspoons Gumbo file (available at Penzeys.com)

Details

Servings 10

Preparation

Step 1

In an 8-quart pot, add the flour and canola oil and cook
over medium heat, stirring until the roux turns a dark
caramel color.

Stir in the onions, celery, peppers, scallions
and garlic and cook until the onions are translucent.

Add the sausage, andouille and chicken, then stir in the
salt, pepper, Worcestershire sauce and cayenne.

Continue cooking, stirring occasionally, until the chicken is cooked through.

Add the chicken stock and the bay leaves, bring
to a simmer and cook over low heat, partially covered, for 3 hours, stirring occasionally until the stew hasthickened.

Remove the bay leaves. Serve over rice and sprinkle with the Gumbo file.