Andouille and Chicken Gumbo With Black-Eyed Peas and Greens
INGREDIENTS
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1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
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1 1⁄2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
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1 1⁄2 teaspoons salt
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1⁄2 teaspoon black pepper
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1⁄2 teaspoon paprika
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1⁄4 teaspoon cayenne pepper
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1⁄2 cup olive oil, divided
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3⁄4 cup all-purpose flour
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1 medium onion, finely diced
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3 green onions, thinly sliced (reserve green portion for garnish)
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1 celery, finely diced
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1 tablespoon minced garlic
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1 medium green pepper, finely chopped
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1 medium red bell pepper, cut into 1-inch pieces
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5 cups chicken broth
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1 bay leaf
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1⁄2 teaspoon dried thyme
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1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
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1 1⁄2 cups coarsely chopped collard greens (center ribs removed)
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1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices
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1 teaspoon gumbo file'
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hot cooked rice
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