Chicken And Andouille Gumbo

• 1/2 lb. andouille or kielbasa sausage, cut into 1/4-inch cubes
• 4 Tbsp. oil, divided
• 2 1/2 to 3 lb. chicken, cut into pieces
• 1 1/2 qt. water
• 1/3 c. flour
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped green pepper
• 2 cloves garlic, minced
• 2 Tbsp. chopped fresh parsley
• 2 bay leaves
• 1/2 tsp. dried thyme
• 1 tsp. Tabasco sauce
• 1/4 tsp. salt
• 1/8 tsp. fresh ground pepper
• 1/2 c. chopped green onions
• cooked rice

1. In a 3-quart saucepan over medium-high heat, brown sausage in 2 tablespoons oil, about 7 minutes.
2. Remove with a slotted spoon; set aside.
3. Add chicken pieces; cook until golden brown, about 10 minutes, turning occasionally.
4. Add the water; cover and cook until chicken is tender, about 30 minutes.
5. Remove the chicken, leaving the liquid in the pan. When the chicken is cool enough to handle, discard the skin and bones and dice the meat into 1/2-inch cubes.

andouille, oil, chicken, water, flour, onion, celery, green pepper, garlic, parsley, bay leaves, thyme, tabasco sauce, salt, fresh ground pepper, green onions, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050933 (may not work)