Gumbo - Chicken, Andouille & Smoked Sausage

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2 lbs	smoked sausage
2 lbs	andouille
5 lbs	boneless chicken, (thigh is best)
4 Tbsp	oil
1/2 cup	butter
4 cups	onion, chopped
2 cups	celery, chopped
2 cups	bell pepper, chopped
1/4 cup	chicken flavored bouillon granules
2 Tbsp	black pepper
1 3/4 Tbsp	red pepper
1 Tbsp	garlic powder
1	bay leaf
1 pinch	oregano
1 pinch	thyme
2 tsp	hot pepper sauce
4 cans	chicken broth
6 cans	water
2 cup	roux
1/4 cup	green onion, chopped

Warm up a large gumbo pot over medium heat, then reduce to low heat.
In a skillet, sauté smoked sausage in half (2 Tbsp) the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes).
Transfer sausage to gumbo pot.
Sauté andouille in the skillet over medium high heat until slightly browned.
Transfer andouille to gumbo pot.
Sauté chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes.
Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly.
Transfer vegetable and seasoning mixture to gumbo pot.
Sauté half the chicken in remaining (2 Tbsp) cooking oil until slightly browned.
Transfer chicken to gumbo pot.
Sauté rest of chicken in cooking oil until slightly browned.
Transfer chicken to gumbo pot.
Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat.
Crumble in roux.
Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 40 minutes.
Simmer for 10 minutes.
Serve over rice and garnish with green onions.

Recipe uploaded with Shop'NCook for iPhone.

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