Ingredients

• 1.5 pounds andouille sausage , sliced
• 4 , 5 ounce
• 0.5 cups canola oil
• 0.75 cups all-purpose flour
• 4 stalks celery , sliced
• 1 large onion , chopped
• 1 medium green bell pepper , chopped
• 6 cloves garlic , minced
• 2 quartss hot chicken broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes
• 2 bays leaves
• 6 stalks green onions , sliced
• 1 teaspoon gumbo filé powder , or to taste
• 2 cups hot cooked rice

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.
2. 2 Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.
3. 3 Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.
4. 4 Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.
5. 5 Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.
6. 6 Add sausage to gumbo; simmer for 30 minutes.
7. 7 Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.
8. 8 Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.

Nutrition per serving