Chicken and Andouille Sausage Gumbo

1. Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.

2. Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.

3. Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.

4. Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.

5. Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.

6. Add sausage to gumbo; simmer for 30 minutes.

7. Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.

8. Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.

Cook's Notes:

You can use 6 to 8 chicken thighs in place of chicken breasts.

You can use water instead of chicken broth and hot sauce instead of red pepper flakes.