Chicken And Andouille Smoked Sausage Gumbo

• 1/4 cup garlic powder
• 1 cup diced yellow onion
• 1 cup diced green bell peppers
• 3/4 cup diced celery
• 1 teaspoon cayenne pepper
• 7 cups chicken stock
• 1/2 pound andouille sausage
• 2 ounces canola oil
• 2 tablespoons gumbo file
• 2 teaspoons kosher salt
• 2 tablespoons black pepper
• 1/2 cup butter
• 1/2 cup all purpose flour

1. Start by melting the butter, set aside. Next toast the flour until dark brown whisk in the butter to form the roux, cook for 5 min. to cook off flour taste. Set aside. In a large roundo add the canola oil and saute the vegetables until aromatic, next add the spices and sausage cook for an additional 5 min. then add the roux and slowly start pouring in the chicken stock. Simmer for 20 min. season to taste, hold for service

garlic powder, yellow onion, green bell peppers, celery, cayenne pepper, chicken stock, sausage, canola oil, gumbo file, kosher salt, black pepper, butter, flour

Taken from food52.com/recipes/15426-chicken-and-andouille-smoked-sausage-gumbo (may not work)