Chicken-and-Sausage Gumbo

Ingredients

• 1 pound andouille sausage cut into 1/4-inch-thick slices
• 2  bay leaves 
• 2 rib celery stalks sliced
• 4  chicken breast bone-in
• 6 servings rice hot cooked
• 2 teaspoons creole seasoning 
• 0.5 teaspoon thyme dried
• 0.8 cup flour all-purpose
• 3  garlic clove minced
• 0.5  bell pepper green chopped
• 4  spring onion sliced
• 6 servings spring onion chopped
• 0.5 teaspoon hot sauce 
• 1 medium onion chopped
• 6 servings vegetable oil 
• 2 quarts water hot
• 1 tablespoon worcestershire sauce 

Equipment

• paper towels
• dutch oven

Directions

1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned.
2. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
3. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned.
4. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
5. Add enough oil to drippings in Dutch oven to measure 1/2 cup.
6. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
7. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour.
8. Remove chicken; let cool.
9. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
10. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes.
11. Remove and discard bay leaves.
12. Remove gumbo from heat.
13. Sprinkle with fil powder, if desired.
14. Serve over hot cooked rice.
15. Garnish, if desired.