Gumbo

 1 lb chicken leg and thigh or breast on the bone
 water to cover chicken
 ¼ cup vegetable oil, divided
 1 lb andouille sausage, cut into 1/4-inch-thick slices about one large sausage
 ½ cup all-purpose flour
 kitchen bouquetoptional
 ¼ white onion, chopped
 ½ green bell pepper, chopped
 1 celery rib, sliced
 1 garlic cloves, minced
 1 bay leave
 2 tsp Worcestershire sauce
 2 tsp Creole seasoning THYME CUMIN CAYENNE BLACK PEPPER OREGANO BAY LEAVES, CRUSHED BLACK PEPPER WHITE PEPPER SALT
 ½ tsp dried thyme
 ¼ tsp cyanne pepper
 filé powder
 cooked rice
 2 green onions, sliced

1

Sauté sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Sauté chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

2

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly 20 to 25 minutes, or until the roux is chocolate-colored being careful not to burn it.

3

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and the next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, for 1 hour. Remove chicken; let cool.

4

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Bone chicken, and cut or tear meat into strips; return chicken to gumbo, and simmer 5 minutes.

Remove and discard bay leaves.

Remove gumbo from heat. Stir in filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.