Chicken & Andouille Gumbo

Ingredients

• 1 cup flour
• 1 cup oil
• 1 lb andouille, sliced
• 2 lb chicken thighs
• 1 onion, bell pepper, celery
• 4 cups stock
• 2 bay leaves
• Cooked rice

Method

1. 1 Cook the flour and oil into a chocolate-brown roux, stirring constantly.
2. 2 Add the trinity and sweat until soft, then add stock slowly.
3. 3 Drop in the chicken, sausage, and bay and simmer one hour.
4. 4 Shred the chicken back into the pot and ladle over rice.