Name: Sunny's Big Easy Chicken and Andouille File Gumbo
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 8 to 10 servings
Ingredients: 3 tablespoons cooking oil; 2 chicken breasts, gently pounded thin; 2 pounds andouille sausage, sliced into 1-inch rounds; 1 stick salted butter; 1 cup all-purpose flour; 1/4 cup Cajun seasoning, preferably Mama Mia's For Whatever Seasoning; 2 green bell peppers, seeded and chopped; 1 white onion, finely chopped; 4 celery stalks, finely chopped; 2 jalapenos, finely chopped (seeds optional); 4 cloves garlic; Kosher salt and freshly ground black pepper; Enough chicken stock base for the 8-cup stock equivalent; 2 bay leaves; 2 tablespoons file powder, plus more for serving; Serving suggestions: cooked white rice and hot sauce, optional

Directions

Watch how to make this recipe.

Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

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Sunny's Big Easy Chicken and Andouille File Gumbo

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