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Ingredients

• 1 pound andouille sausage, cut into 1/4-inch-thick slices
• 4 skinned bone-in chicken breasts
• Vegetable oil
• 3/4 cup all-purpose flour
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery ribs, sliced
• 2 quarts hot water
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning
• 1/2 teaspoon dried thyme
• 1/2 to 1 teaspoon hot sauce
• 4 green onions, sliced
• Filé powder (optional)
• Hot cooked rice
• Garnish: chopped green onions

Description

A Symbol Of Creole Cooking, Gumbo Is Ubiquitous In Homes And Restaurants Across Louisiana. Andouille Sausage And File Powder Make This Recipe A Classic And, As In Any Good Gumbo, A Deep, Rich Roux Thickens The Stew.

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