Andouille (pronounced 'an-do-wee') sausage, sometimes referred to as 'Louisiana hot links', adds instense flavor to this classic Southern Louisiana stew.

Chicken and Andouille Sausage Gumbo

1 pound andouille sausage, cut into 1/4-inch-thick slices
3 boneless, skinless chicken breasts
3 boneless, skinless chicken thighs
1/4 to 1/3 cup pure olive oil
3/4 cup all-purpose flour
1 medium onion, chopped
1/2 medium-size green bell pepper, chopped
2 celery ribs, sliced
3 garlic cloves, minced
4 cups water
4 cups chicken broth
1 tablespoon Creole seasoning
1/2 teaspoon dried thyme
1 teaspoon hot sauce
2 bay leaves
1/2 cup sliced green onions
Hot cooked rice
Filé powder (optional)
Garnish: celery leaves

1. Brown andouille sausage in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving drippings in pan. Set sausage aside.
2. Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings.
3. Measure drippings, adding enough olive oil to measure 1/2 cup. Heat mixture in Dutch oven over medium-high heat until hot. Whisk in flour, and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.
4. Add chopped onion and next 3 ingredients; cook, stirring often, until vegetables are tender. Gradually stir in 4 cups water and broth; bring to a boil. Add chicken, Creole seasoning, and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes.
5. Add sausage and green onions, and cook 30 minutes. Remove and discard bay leaves; serve over rice. Serve with filé powder, and garnish, if desired.

Makes 3 quarts.