Chicken-and-Andouille Sausage Gumbo

Ingredients

• 1 pound andouille sausage cut into 1/4-inch-thick slices
• 2  bay leaves 
• 3  chicken thighs boneless
• 2 rib celery sliced
• 6 servings garnish: celery leaves 
• 4 cups chicken broth 
• 6 servings rice hot cooked
• 1 tablespoon creole seasoning 
• 0.5 teaspoon thyme leaves dried
• 0.8 cup flour all-purpose
• 3  garlic cloves minced
• 0.5 medium size bell pepper green chopped
• 0.5 cup green onions sliced
• 1 teaspoon hot sauce 
• 0.3 cup olive oil pure
• 1 medium onion 
• 3  chicken breasts boneless skinless
• 4 cups water 

Equipment

• frying pan
• whisk
• dutch oven

Directions

1. Brown andouille sausage in a Dutch oven ove medium heat, stirring until it crumbles and is no longer pink.
2. Remove sausage, reserving dripping in pan. Set sausage aside.
3. Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat.
4. Remove chicken, reserving drippings.
5. Measure drippings, adding enough olive oil to measure 1/2 cup.
6. Heat mixture in Dutch oven over medium-high heat until hot.
7. Whisk in flour , and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.
8. Add chopped onion and next 3 ingredients; cook, stirring often, untilvegetables are tender. Gradually stir in 4 cups water and broth; bring to a boil.
9. Add chicken, Creole seasoning, and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes.
10. Add sausage and green onions, and cook 30 minutes.
11. Remove and discard bay leaves; serve over rice.
12. Serve with fil powder, and garnish, if desired.