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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken & Andouille Gumbo
 Categories: Poultry, Pork, Vegetables, Herbs, Rice
      Yield: 9 servings
 
      2 tb Cajun seasoning; divided
      1 ts Salt; divided
    1/2 ts Pepper
      3 lb Bone-in chicken thighs;
           Skinned
    1/2 c  + 2 tb oil; divided
    1/2 c  A-P flour
      1 lg Onion; fine chopped
    3/4 c  Fine chopped green bell
           Pepper
    3/4 c  Finely chopped red bell
           Pepper
      2    Celery ribs; fine chopped
      4 cl Garlic; minced
      4 c  Water
      2 c  Chicken stock
  1 1/2 lb Fully cooked andouille
           Sausage; sliced
      2 tb Worcestershire sauce
      2    Bay leaves
           Hot cooked rice
      3    Green onions; chopped
 
  In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2
  teaspoon salt and 1/4 teaspoon pepper; rub over chicken.
  In a Dutch oven, brown chicken in 2 tablespoons oil in
  batches; remove chicken from pan.
  
  Add remaining oil to the same pan; stir in flour until
  blended. Cook and stir over medium-low heat for 30
  minutes or until browned (do not burn). Add onion,
  peppers and celery; cook and stir for 2-3 minutes or
  until vegetables are tender. Add garlic; cook 1 minute
  longer.
  
  Gradually add water and stock. Stir in the sausage,
  Worcestershire sauce, bay leaves, chicken and the
  remaining Cajun seasoning, salt and pepper. Bring to a
  boil. Reduce heat; cover and simmer for 1 hour or until
  chicken is very tender.
  
  Remove chicken from pan; cool slightly. Skim fat from
  gumbo and discard bay leaves. Shred chicken and return
  to gumbo; heat through. Discard bones. Serve gumbo over
  rice; top with green onions.
  
  Billy Hensley, Mount Carmel, Tennessee
  
  Makes: 9 servings (3-1/4 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "I'm as pure as the driven slush" -- Tallulah Bankhead
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