Chicken Andouille Gumbo

Ingredients

• 1 lb chicken thighs
• 1 lb andouille sausage, sliced
• 1 cup vegetable oil
• 1 cup flour
• 1 onion, diced
• 1 bell pepper, diced
• 3 stalks celery, diced
• 6 cups chicken stock

Method

1. 1 Make a chocolate-colored roux by stirring flour into oil over medium heat for 25 minutes.
2. 2 Add the trinity and saute until the onions glisten.
3. 3 Stir in stock, chicken, and sausage and simmer for an hour.
4. 4 Serve over rice with sliced scallions and a few drops of hot sauce.