Chicken-and-Sausage Gumbo
"A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew...."
INGREDIENTS
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1 pound andouille sausage, cut into 1/4-inch-thick slices
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4 skinned bone-in chicken breasts
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Vegetable oil
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3/4 cup all-purpose flour
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1 medium onion, chopped
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1/2 green bell pepper, chopped
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2 celery ribs, sliced
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2 quarts hot water
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3 garlic cloves, minced
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2 bay leaves
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1 tablespoon Worcestershire sauce
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2 teaspoons Creole seasoning
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1/2 teaspoon dried thyme
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1/2 to 1 teaspoon hot sauce
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4 green onions, sliced
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Filé powder (optional)
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Hot cooked rice
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Garnish: chopped green onions
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