Chicken-And-Andouille Sausage Gumbo

• 1 pound andouille sausage, cut into 1/4-inch-thick slices
• 3 boneless, skinless chicken breasts
• 3 boneless, chicken thighs
• 1/4 cup to 1/3 cup pure olive oil
• 3/4 cup all-purpose flour
• 1 medium onion
• 1/2 medium-size green bell pepper, chopped
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 4 cups water
• 4 cups chicken broth
• 1 tablespoon Creole seasoning
• 1/2 teaspoon dried thyme
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 cup sliced green onions
• Hot cooked rice
• File powder (optional)
• Garnish: celery leaves

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

sausage, chicken breasts, chicken thighs, olive oil, flour, onion, green bell pepper, celery, garlic, water, chicken broth, creole seasoning, thyme, hot sauce, bay leaves, green onions, rice, celery

Taken from www.myrecipes.com/recipe/chicken-and-andouille-sausage-gumbo (may not work)