Killer Gumbo

• 1 1/2 lb andouille sausage cut into 1/2 lenth wise and then into 1/4" slices
• 6 chicken thighs
• 1 T vegetable oil
• 2 large onions, chopped
• 3 celery ribs, chopped
• 8 cups chicken broth
• 1 bunch scallions, chopped
• 2 garlic cloves, chopped
• 6 bay leaves
• 2 tsp salt
• 4 tsp dried oregano
• 2 green bell peppers, chopped
• 8 jalapenos, chopped
• 4 tomatoes, seeded and sliced
• 1 tsp thyme
• 1/2 cup flour
• cayenne pepper to taste

1. cook sausage through, remove and drain. Brown chicken thighs, remove and drain and season with salt and pepper.
2. Heat oil over high heat until almost smoking. Add flour and stir until dark about 8 minutes. Add celery, onions, pepper, jalapenos and garlic. Cook 5-6 minutes stirring and scraping pan. Mix in bay leaves, salt, oregano, thyme and cayenne. Add chicken broth and tomatoes.
3. Bring to boil. Add chicken and sausate. simmer about 30 minutes. Remove chicken, remove skin and dice. Add back to pot. Add scallions, stir and simmer 5 minutes. Serve over rice

andouille sausage, chicken, vegetable oil, onions, celery, chicken broth, scallions, garlic, bay leaves, salt, oregano, green bell peppers, tomatoes, thyme, flour, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/killer-gumbo-50008556 (may not work)