re: Chicken and andouille sausage gumbo recipe

If you're looking for a basic recipe framework for making chicken and sausage gumbo, here is a recipe that you can modify to your liking:

Ingredients:

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 onion, chopped
1 green bell pepper, chopped
3 stalks of celery, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
6 cups chicken stock
2 bay leaves
1 tablespoon paprika
1 tablespoon dried thyme
1 tablespoon file powder (optional)
Salt and pepper, to taste
Cooked white rice, for serving
Chopped green onions, for garnish
Instructions:

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the flour and stir constantly to make a roux. Cook the roux for 20-30 minutes, stirring constantly, until it turns a deep brown color.

Add the onion, bell pepper, celery, and garlic to the pot and stir to combine. Cook for 5-7 minutes, until the vegetables have softened.

Add the sliced sausage to the pot and cook for 5-7 minutes, until browned.

Add the chicken to the pot and stir to combine. Cook for 5-7 minutes, until browned.

Add the chicken stock, bay leaves, paprika, thyme, and file powder (if using) to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 45 minutes to 1 hour, until the chicken is cooked through and the flavors have melded together.

Season the gumbo with salt and pepper, to taste.

Serve the gumbo over cooked white rice and garnish with chopped green onions.

As for your question about when to add the sausage, you can brown it first and then remove it from the pot before making the roux. After the roux has been cooked and the vegetables have been added, you can add the sausage back into the pot and continue with the recipe. This will ensure that the sausage is browned and adds flavor to the gumbo, but also prevents it from overcooking and becoming tough. I also highly advise you to try fried cabbage and kielbasa if you haven't yet.