Chicken Gumbo

southernliving.com

Sandi

8 oz. andouille sausage, quartered lengthwise and sliced ¼-in. thick (2 cups)

3 ( 8- to 9-oz. each) boneless, skinless chicken breasts

½ cup vegetable oil

¾ cup (about 3 ¼ oz.) all-purpose flour

1 medium-size (8 oz.) yellow onion, chopped (about 1 cup)

1 small (7 oz.) green bell pepper, chopped (about ¾ cup)

1 medium-size (1 oz.) celery stalk, chopped (about ½ cup)

4 small garlic cloves, finely chopped (about 1 Tbsp.)

8 cups chicken stock, warmed

2 dried bay leaves

1 Tbsp. Worcestershire sauce

1 Tbsp. Cajun seasoning

1 Tbsp. chopped fresh thyme or 1 ½ tsp. dried thyme

1 Tbsp. hot sauce, plus more for serving

Kosher salt, to taste

4 ( ¾-oz. each) scallions, chopped (about 1 cup), plus more for serving

1 tsp. filé powder

Hot cooked rice, for serving

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