Chicken and Sausage Gumbo

Step by stepInstructions

1. Heat the oil in a large heavy pot and whisk in the flour. Cook over medium heat, stirring constantly, until the roux is dark brown, about 15-20 minutes.
2. Add the onion, bell pepper, and celery and cook 5 minutes. Add the garlic.
3. Add the andouille and chicken and cook 5 minutes, then pour in the stock and add the Cajun seasoning, thyme, and bay leaves.
4. Simmer uncovered for 1 hour, skimming, until the chicken is tender and the gumbo is thick.
5. Season with salt, pepper, and hot sauce. Remove the bay leaves and stir in filé powder, if using, off the heat.
6. Serve over white rice.