Chicken and Andouille Sausage Gumbo

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Fixings
1 ½ pounds andouille sausage, cut
4 (5 ounce) boneless, skinless chicken bosom parts
½ cup canola oil
¾ cup regular flour
4 stems celery, cut
1 huge onion, slashed
1 medium green chime pepper, slashed
6 cloves garlic, minced
2 quarts hot chicken stock
1 tablespoon Worcestershire sauce
2 teaspoons Creole flavoring
1 teaspoon dried thyme
1 teaspoon red pepper pieces
2 straight leaves
6 stalks green onions, cut
1 teaspoon gumbo document powder, or to taste
2 cups hot cooked rice

Bearings
Cook wiener in a Dutch broiler over medium intensity, blending continually until caramelized, around 5 minutes. Eliminate wiener to a bowl and hold drippings in the Dutch broiler.
Cook chicken in the drippings over medium intensity to brown the two sides, around 2 1/2 minutes for each side. Eliminate chicken and put away.
Heat oil in the Dutch stove. Add flour; cook and mix continually over medium intensity until roux is thick and the shade of chocolate, 20 to 30 minutes. Be mindful so as not to consume or you’ll need to begin once more.
Add celery, onion, and ringer pepper; cook and mix for 6 minutes. Add garlic and cook until fragrant, around 2 minutes longer. Mix in hot stock and heat to the point of boiling.

Add chicken bosoms, Worcestershire sauce, Creole flavoring, thyme, pepper pieces, and cove leaves. Diminish intensity and stew, blending at times, until chicken is as of now not pink in the middle and the juices run clear, around 60 minutes. Eliminate chicken and let cool.
Add sausage to the gumbo and stew for 30 minutes.
Shred cooled chicken and add to the gumbo with green onions. Stew for an additional 30 minutes.

Eliminate gumbo from the intensity. Dispose of straight leaves and sprinkle gumbo with record powder. Serve over hot rice.

Enjoy 😊