Andouille And Chicken Gumbo With Black-Eyed Peas And Greens - cooking recipe

Ingredients

1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup olive oil, divided
3/4 cup all-purpose flour
1 medium onion, finely diced
3 green onions, thinly sliced (reserve green portion for garnish)
1 celery, finely diced
1 tablespoon minced garlic
1 medium green pepper, finely chopped
1 medium red bell pepper, cut into 1-inch pieces
5 cups chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
1 1/2 cups coarsely chopped collard greens (center ribs removed)
1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices
1 teaspoon gumbo file'
hot cooked rice
hot pepper sauce

Preparation

In a small bowl, combine salt, pepper, paprika and cayenne pepper.
Sprinkle seasoning mixture evenly over chicken pieces.
In a Dutch oven, heat 1/4 cup olive oil over medium heat and saute sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
Reduce heat to low; add onions and stir occasionally for 3 minutes.
Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
Add black-eyed peas, greens and okra and simmer for 5 minutes.
Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
Serve over hot rice.