1 lb. Andouille Sausage, cut into ¼” thick slices
4 Skinned Bone-in-Chicken Breasts
¾ Cup All Purpose Flour
1 Medium Onion, chopped
½ Green Bell Pepper, chopped
2 Celery Ribs, sliced
2 Quarts Hot Water
3 Garlic Cloves, minced
2 Bay Leaves
1 Tbsp Worcestershire Sauce
2 tsp Creole Seasoning
½ tsp Dried Thyme
½ to 1 tsp Hot Sauce
4 Green Onions, sliced
Hot Cooked Rice
Garnish: Chopped Green Onions
Cook the sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels; reserve drippings in Dutch oven. Set sausage aside.
Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Drain on paper towels; reserve drippings in Dutch oven. Set chicken aside.
Add enough vegetable oil to drippings in the Dutch oven to measure ½ cup. Add flour and cook over medium heat, stirring constantly, 20 to 24 minutes or until roux is chocolate colored.
Stir in onion, bell pepper, and celery, and cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts of hot water and bring mixture to a boil. Add the chicken and the garlic along with the next 5 ingredients. Reduce the heat to low and simmer stirring occasionally, 1 hour. Remove chicken; cool.
Add sausage to the gumbo and cook another 30 minutes. Stir in the sliced green onions; cook 30 more minutes.
Bone chicken and cut meat into strips. Return the chicken to gumbo. Simmer 5 minutes. Remove and discard bay leaves.
Remove gumbo from heat. Serve over hot cooked rice.