We love this classic Louisiana favorite for its flavor combinations unique to Cajun cuisine. Serve this gumbo featuring chicken and andouille sausage over a bed of hot cooked rice.

• 1 pound andouille sausage, cut into ¼-inch-thick slices
• 4 skinned bone-in chicken breasts
• Vegetable oil
• 3/4 cup all-purpose flour
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery ribs, sliced
• 2 quarts hot water
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning
• 1/2 teaspoon dried thyme
• 1/2 to 1 teaspoon hot sauce
• 4 green onions, sliced
• Filé powder (optional)
• Hot cooked rice
• Garnish: chopped green onions

1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
2. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
3. Add enough oil to drippings in Dutch oven to measure ½ cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
4. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
5. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
6. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
7. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

Yield: Makes 4 to 6 servings