Andouille And Chicken Gumbo With Black-Eyed Peas And Greens

• 13 1/2 ounces Johnsonville(R) Andouille Sausage 1 package
• 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon Pompeian OlivExtra(R) Premium oil blend divided
• 3/4 cup all-purpose flour
• 1 onion medium, finely diced
• 3 green onions thinly sliced - reserve green portion for garnish
• 1 stalk celery finely diced
• 1 tablespoon Gourmet Garden garlic
• 1 green pepper medium, finely chopped
• 1 red bell pepper medium, cut into 1-inch pieces
• 5 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon thyme
• 15 1/2 ounces black-eyed peas 1 can, drained and rinsed
• 1 1/2 cups collard greens coarsely chopped, center ribs removed
• 1 cup okra fresh or frozen, cut into 1/2-inch slices
• 1 teaspoon gumbo file
• 2 packages Uncle Ben's(R) Ready Rice(R) Original long grain rice prepared according to package directions
• Original Louisiana Hot Sauce

1. In a small bowl, combine salt, pepper, paprika and cayenne pepper.
2. Sprinkle seasoning mixture evenly over chicken pieces.
3. In a Dutch oven, heat 1/4 cup olive oil over medium heat and saute sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
4. In the same Dutch oven, on medium heat, add remaining olive oil.
5. Slowly add flour, stirring constantly for 12-15 or until the roux is golden brown in color.
6. Reduce heat to low; add onions and stir occasionally for 3 minutes.
7. Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
8. Add red bell pepper and cook 3 longer.
9. Gradually stir in broth. Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
10. Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
11. Add black-eyed peas, greens and okra and simmer for 5 minutes.
12. Remove from heat; add gumbo file, cover and let sit for 5 before serving.
13. Serve over hot rice.

sausage, chicken, salt, black pepper, paprika, cayenne pepper, oil, flour, onion, green onions, celery, garlic, green pepper, red bell pepper, chicken broth, bay leaf, thyme, blackeyed peas, collard greens, okra, gumbo filue, uncle ben, hot sauce

Taken from www.yummly.com/recipe/Andouille-and-Chicken-Gumbo-with-Black-eyed-Peas-and-Greens-514799 (may not work)