Chicken & Andouille Sausage Gumbo

This is a variation of the seafood gumbo that I make at Blue House Bistro for the features menu.  If you wanted to make a seafood instead, just substitute shrimp, crawfish, and/or crab for the chicken and sausage.  Personally, I like this version better because, being allergic to seafood, it is the one I can eat. 

1/2 cup vegetable oil
1/2 cup flour
2 med onions
2 bell peppers
3 stalks of celery
2 cups sliced okra
1lb cut-up chicken pieces
1/2 lb Andouille sausage
1 tablespoon thyme
1 teaspoon file' powder
1 teaspoon of oregano
6 bay leaves
1 tablespoon Worcestershire sauce
hot sauce to taste
4 minced garlic cloves
2 cups of white wine
2 teaspoons vinegar— white or balsamic
6 cups of chicken stock
1/2 cup scallions
cooked white rice

Make a Roux:
Heat 1/2 cup oil in cast iron skillet or heavy bottomed pot over medium heat until almost smoking. Add flour and whisk constantly until roux turns a deep brown color, about 10-14 minutes.


Combine:
Add vegetables. Reduce heat to low, cook for about 5 minutes. Stir in chicken and Andouille sausage, cook for about 5 more minutes. Stir in thyme, file' powder, oregano, bay leaves, Worcestershire sauce, and hot sauce. Add garlic and white wine. Make sure to keep stirring. Add vinegar.


Boil & Simmer:
Slowly add chicken stock, 2 cups at a time. Stirring constantly, increase heat to bring to a boil. Reduce heat to a simmer until chicken is cooked and vegetables are soft.


Enjoy:
Serve with white rice & garnish with scallions.