Chicken and Andouille Sausage Gumbo

Directions

1. Step 1
   Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl.
2. Step 2
   Cook chicken in the reserved drippings over medium heat until browned on both sides, about 2-3 minutes per side. Remove and set aside.
3. Step 3
   Heat oil in the Dutch oven over medium heat. Add flour and stir constantly until roux is thick and chocolate-colored (20-30 minutes).
4. Step 4
   Add celery, onion, and bell pepper; cook for 6 minutes. Add garlic and cook for another 2 minutes.
5. Step 5
   Stir in hot broth; bring to a boil.
6. Step 6
   Add chicken, Worcestershire sauce, Creole seasoning, thyme, red pepper flakes, and bay leaves. Reduce heat and simmer for 1 hour.
7. Step 7
   Remove chicken, shred it, and set aside.
8. Step 8
   Add sausage to gumbo; simmer for 30 minutes.
9. Step 9
   Return shredded chicken and green onions to gumbo; simmer for another 30 minutes.
10. Step 10
    Remove from heat, discard bay leaves, and stir in filé powder.
11. Step 11
    Serve over hot rice.