Chicken and Andouille Gumbo Recipe

• 2 cups flour
• 1 cup vegetable oil
• 2 cups chopped onions
• 1 cup chopped green pepper
• 1 cup chopped celery
• 3 large garlic cloves finely diced
• 3 bay leaves
• 5 boneless chicken breast halves cut up into bite size pieces
• 3 cups andouille chopped (any lean smoked sausage will work)
• 1 teaspoon Tony Chachere's Original Creole seasoning
• 1 teaspoon Tabasco
• 3 tablespoons chopped parsley
• 3 Quarts chicken stock
• 1/4 cup chopped green onion

1. Place oil and flour in a large heavy pot stir to blend and cook on high heat setting until mixture starts to bubble stirring constantly. You are making a roux. Reduce heat to medium and continue to stir. Do not stop stirring. When roux is color of peanut butter, reduce heat to medium low and bring to a milk chocolate color.
2. When milk chocolate color is achieved add onions, green pepper and celery, stir and saute’ on low heat for 10 minutes. Add chicken stock, stir well and bring to a slow boil. Turn down heat to low simmer, add garlic, bay leaves, andouille, Tony Chachere’s seasoning, Tabasco and parsley. Allow this to simmer uncovered for 1 hour.
3. Add chicken and saute’ 1 more hour stirring every 15 minutes.

Serve 1 cup gumbo over 1/3 cup rice. Sprinkle with chopped green onions. Serve with hot toasted bread