Chicken And Andouille Sausage Gumbo Recipe - cooking recipe

Ingredients

1/2 cup vegetable oil
3/4 cup all-purpose flour
4 tablespoons creole seasoning
1 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/2 cup chopped fresh parsley
1 1/2 cups andouille sausages, sliced (I have used kielbasa before too)
3 tablespoons garlic, chopped
6 cups cold chicken stock
3 fresh bay leaves
4 chicken thighs, seasoned liberally with
creole seasoning
2 tablespoons Worcestershire sauce
hot sauce (to taste)
kosher salt, if necessary
2 tablespoons Italian parsley, chopped
1/4 cup thinly sliced green onion
cooked white rice
fresh French bread

Preparation

Bake the chicken thighs in a 350-400 degree oven until brown.
Mix your onion, celery, red and green bell peppers, parsley, together: This what they call the Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour, stir constantly to make a milk chocolate color Roux. Remember to watch and stir it constantly because you don't want any black burn grain appears. (The roux making is very important. Don't burn it or your gumbo will taste bad). Add the Andouille, 1 Tbsp of Cajun Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining 1/4 of the trinity, remaining seasoning, and garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and simmer for 30-45 minutes, stirring occasionally. About 10 minutes before you're ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with cooked rice, crusty French Bread.
Garnish with green onions, and the parsley.
Note:I prefer Chicken Thighs for my soups and Gumbos. I get them bone in, then wrap the bones and stick them in the freezer for stock.
This makes about 4-6 Main Course Servings.