Chicken and Andouille Gumbo Recipe
"Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee..."
INGREDIENTS
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2 tablespoons Cajun seasoning, divided
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1 teaspoon salt, divided
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1/2 teaspoon pepper, divided
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3 pounds bone-in chicken thighs, skin removed
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1/2 cup plus 2 tablespoons canola oil, divided
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1/2 cup all-purpose flour
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1 large onion, finely chopped
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3/4 cup finely chopped green pepper
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3/4 cup finely chopped sweet red pepper
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2 celery ribs, finely chopped
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4 garlic cloves, minced
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4 cups water
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2 cups chicken stock
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1-1/2 pounds Johnsonville® Andouille Sausage links, sliced
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2 tablespoons Worcestershire sauce
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2 bay leaves
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Hot cooked rice
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3 green onions, chopped
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