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Title: Chicken & Andouille Gumbo
Categories: Poultry, Pork, Vegetables, Herbs, Rice
Yield: 9 servings

2 tb Cajun seasoning; divided
1 ts Salt; divided
1/2 ts Pepper
3 lb Bone-in chicken thighs;
Skinned
1/2 c + 2 tb oil; divided
1/2 c A-P flour
1 lg Onion; fine chopped
3/4 c Fine chopped green bell
Pepper
3/4 c Finely chopped red bell
Pepper
2 Celery ribs; fine chopped
4 cl Garlic; minced
4 c Water
2 c Chicken stock
1 1/2 lb Fully cooked andouille
Sausage; sliced
2 tb Worcestershire sauce
2 Bay leaves
Hot cooked rice
3 Green onions; chopped

In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2
teaspoon salt and 1/4 teaspoon pepper; rub over chicken.
In a Dutch oven, brown chicken in 2 tablespoons oil in
batches; remove chicken from pan.

Add remaining oil to the same pan; stir in flour until
blended. Cook and stir over medium-low heat for 30
minutes or until browned (do not burn). Add onion,
peppers and celery; cook and stir for 2-3 minutes or
until vegetables are tender. Add garlic; cook 1 minute
longer.

Gradually add water and stock. Stir in the sausage,
Worcestershire sauce, bay leaves, chicken and the
remaining Cajun seasoning, salt and pepper. Bring to a
boil. Reduce heat; cover and simmer for 1 hour or until
chicken is very tender.

Remove chicken from pan; cool slightly. Skim fat from
gumbo and discard bay leaves. Shred chicken and return
to gumbo; heat through. Discard bones. Serve gumbo over
rice; top with green onions.

Billy Hensley, Mount Carmel, Tennessee

Makes: 9 servings (3-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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