Ingredients
2 tablespoons Cajun seasoning, divided1 teaspoon salt, divided1/2 teaspoon pepper3 pounds bone-in chicken thighs, skin removed1/2 cup plus 2 tablespoons canola oil, divided1/2 cup all-purpose flour1 large onion, finely chopped3/4 cup finely chopped green pepper3/4 cup finely chopped sweet red pepper2 celery ribs, finely chopped4 garlic cloves, minced4 cups water2 cups chicken stock1-1/2 pounds fully cooked andouille sausage links, sliced2 tablespoons Worcestershire sauce2 bay leavesHot cooked rice3 green onions, chopped
Preparation
In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan.
Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.
Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions.
