*** Chicken and Andouille Gumbo

• 1/2 cup + 2 Tbsp vegetable oil, divided
• 8 oz andouille sausage, cut into 1/4-inch slices
• 1 1/2 lb boneless skinless chicken thighs
• 4 cups water
• 1/2 cup all-purpose flour
• 1 1/2 cups Holy Trinity Wit da Pope
• 1/2 medium white onion
• 2 ribs celery
• 1/2 large green bell pepper
• 2 garlic cloves
• 1 Tbsp chopped fresh parsley
• 1 bay leaf
• 1/4 tsp chopped fresh thyme
• 1 1/2 Tbsp In the Mix Gumbo Spice
• 1 tsp file powder
• 1/2 tsp chopped fresh thyme
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp white pepper
• 1 tsp black pepper
• 1/2 tsp cayenne
• 1/4 cup chopped green onions
• 1/2 tsp Louisiana-style hot sauce
• hot rice, to serve

First, make the Holy Trinity Wit da Pope (pulse onion, celery, bell pepper, and garlic in food processor until finely chopped, then strain mixture through a fine mesh sieve to get rid of excess juices).

Next, mix up the In the Mix Gumbo Spice. Mix the spices/herb listed above.

Heat 2 tablespoons of the vegetable oil in a 3-quart Dutch oven over medium-high heat. Add the sausage and cook until browned, about 7 minutes. Remove the meat with a slotted spoon and set aside. Add the chicken pieces to the pot and cook until golden brown, about 10 minutes, turning occasionally. Add the water, cover, and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon, leaving the liquid in the pan. When the chicken is cool enough to handle dice the meat into 1/2-inch cubes.

In a second 3-quart Dutch oven (or retain the liquid above and use the same pot) over medium heat, combine the flour and remaining 1/2 cup oil to make a dark brown roux by heating the oil over medium and slowly adding in the flour, stirring constantly, taking care not to burn it. This may take up to 30 minutes.

When the roux is ready, saute the Holy Trinity Wit da Pope and parsley in the roux until the vegetables are tender, about 10 minutes.

Add the liquid used to cook the chicken to the pot, along with the bay leaf and thyme. Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer, uncovered, for 45 minutes. Add the gumbo spice and the meat to the pot. If the gumbo is too thick (like a brown gravy), add some more water. Simmer for an additional 15 minutes. Remove the pot from the heat and add the green onions and hot sauce. To serve, mound rice in soup bowls, then ladle the gumbo around the rice.

Makes 8 servings, about 10 WW PointsPlus each (BEFORE RICE)