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Chicken & Sausage Gumbo

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1 lb Boneless Skinless Chicken, cut into bite sized pieces
1 lb Andouille Chicken Sausage, sliced
1 Stick Unsalted Butter
1/2 Cup Flour
1 Yellow Onion, chopped
2 Stalks Celery, chopped
1 Red Bell Pepper, chopped
1 Orange Bell Pepper, chopped
4 Cloves Garlic, minced
6 Cups Chicken Stock
14 oz Can Diced Tomatoes
1 Tsp Garlic Powder
1/2 Tsp Paprika
1/2 Tsp Thyme
1 Tsp Gumbo File Powder
1 1/2 Tsp Salt
1 Tsp Black Pepper
1 Bay Leaf
1 Tsp Worcestershire Sauce


  1. In a large pot, heat oil over medium heat. Add the chicken and cook until cooked through. Remove from the pot and set aside.
  2. If the chicken sausage is uncooked, also cook the chicken sausage until cooked through at this time. If the chicken sausage is fully cooked, set aside and wait for a further step to heat.
  3. Reduce the heat to low. Add the butter and melt completely. Slowly sprinkle in the flour and whisk until fully incorporated. Continue to cook and brown the roux over low heat until it reached a light/caramel brown color. Whisk every so often as the roux browns. This will take about 15-20 minutes.
  4. Add the onion, bell peppers, and celery. Stir to coat with the roux and sauté until tender.
  5. Add the garlic and sauté for another minute.
  6. Add the chicken stock, tomatoes, garlic powder, paprika, thyme, file powder, salt, pepper, bay leaf, and Worcestershire sauce. Stir to combine.
  7. Add the chicken and chicken sausage to the pot. Stir to combine.
  8. Bring to a boil then reduce the heat to simmer for 45-60 minutes. You want the liquid to thicken.
  9. Serve warm over rice. Garnish with fresh chopped parsley and add additional salt and pepper to taste.
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