Name: Chicken, Shrimp and Andouille Sausage Gumbo
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Yield: 6 servings
Ingredients: For the stock:; 8 cups water; 1 lb chicken thighs (, deboned and skinless); 2 bay leaves; 2 parsley sprigs; 2 garlic cloves (, peeled); For the Gumbo:; 1 pound andouille or smoked sausage (, diced1 lb medium shrimp, peeled and deveined, without tails); 2 medium onions (, diced); 1 large green bell pepper (, diced); 3 large celery rib (, chopped); 3 tablespoons minced garlic; 2 chicken bouillon cubes or 2 Tbsp Chicken bouillon granules; 2 teaspoons salt; 1 teaspoon ground black pepper; 1/2 teaspoon ground cayenne pepper (, or more, to taste); For the Roux:; 3/4 cup vegetable oil; 1/2 cup all-purpose flour; Garnishes:; 4 green onions ((scallions), sliced into rings); 1/2 cup chopped fresh flat-leaf parsley; 1/2 teaspoon filé powder; Hot cooked rice; Hot Sauce