Chicken-and-Sausage Gumbo

• 1 whole, bone-in chicken breast with skin (about 1 1/2 pounds)
• Kosher salt and freshly ground pepper
• 1 tablespoon vegetable oil
• 1 pound andouille sausage links
• 2 celery ribs, cut into 1/3-inch dice
• 1 red bell pepper, diced
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• One 15-ounce can diced tomatoes
• 3 scallions, thinly sliced
• 2 cups cooked white long-grain rice
• Tabasco sauce, for serving

1. Season the chicken with salt and pepper.
2. In a heavy pot, heat the oil until shimmering.
3. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 5 minutes; turn over and cook until browned on the second side, 4 minutes.
4. Transfer to a plate and discard the skin.
5. In the same pan, brown the sausages over moderately high heat, 5 minutes.
6. Transfer to the plate with the chicken.
7. Pour off all but 1 tablespoon of the fat from the pot.
8. Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, 10 minutes.
9. Add the garlic and cook for 1 minute.
10. Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, 5 minutes.
11. Add the broth and tomatoes; bring to a simmer.
12. Add the chicken and sausages to the pot.
13. Cover and simmer over low heat until the chicken is cooked through.
14. Transfer the chicken and sausages to a cutting board.
15. Shred the chicken into bite-size pieces.
16. Slice the sausages into 1/2-inch-thick rounds.
17. Return both to the pot and stir in the scallions and rice.
18. Simmer until heated through, 1 minute.
19. Season with salt and pepper and serve with Tabasco.

chicken, kosher salt, vegetable oil, celery, red bell pepper, onion, garlic, allpurpose, tomato paste, lowsodium, tomatoes, scallions, cooked white, tabasco sauce

Taken from www.foodandwine.com/recipes/chicken-and-sausage-gumbo (may not work)