Chicken and Andouille Sausage Gumbo

Step 1: From the chicken breasts remove the bone and then slice them in half cross-wise. Sprinkle salt and pepper over all the chicken pieces.

Step 2: In a Dutch oven over medium-high heat, cook the andouille until browned (5-10 minutes).

Step 3: Remove using a slotted spoon and place on paper towels, reserving the drippings in the pot.

Step 4: Add the chicken to the pot and cook until browned (10-15 minutes).

Step 5: Remove from pot and place on paper towels, reserving the drippings in the pot.

Step 6: Add the oil to the drippings and reduce heat to medium low.

Step 7: Whisk in the flour and cook whisking for 10-15 minutes or until mixture is browned.

Step 8: Stir in the vegetables (onion - garlic), cook stirring occasionally for 5 minutes.

Step 9: Stir in broth. Increase heat to medium and then stir in the chicken, andouille, ham hocks and the next 5 ingredients (-Creole seasoning) and bring to a boil; reduce to a simmer and cook stirring occasionally for 2 hours.

Step 10: Remove the chicken pieces and ham hocks and when cool enough to handle thread the meat, discarding skin and bones.

Step 11: Return meat to the pot and cook for 30 minutes or until chicken is tender and gumbo has thickened. You may need to add water.

Step 12: Serve with rice and garnish with green onion and thyme, if desired.