Chicken and Andouille Gumbo

Ingredients

1 lb. HAEN ANDOUILLE SAUSAGE
    cut into 1/2" slices
1 HAEN CUT-UP FRYING CHICKEN
12 cups water
1/2 cup vegetable oil
1/2 cup flour
1 (28oz.) can Italian stewed tomatoes
1 green pepper chopped
2 stalks celery chopped
2 cloves minced garlic
1 bay leaf
2 tsp. salt
1 tsp. thyme
1 tsp. basil
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. file powder
hot cooked rice


Methods/steps

1. Combine water and chicken in a large pot; bring to a boil.
2. Reduce heat and simmer until chicken is tender, about 1 hour.
3. Transfer chicken to a strainer and cool; save cooking liquid; remove chicken from bones when cool.
4. Stir flour and oil in a heavy Dutch oven over medium heat.
5. Add 4 cups reserved chicken cooking broth, andouille, tomatoes with juice, pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper; cover and simmer until thickened, about 1 1/2 hours.
6. Spoon off fat from surface; add chicken and file powder and simmer gently 15 minutes.
7. Serve over hot cooked rice.

Serves: 6-8