Chicken Gumbo

• 1 lb boneless skinless thigh pieces, chopped
• 1 lb andouille sausage chopped
• 2 1/2 tbsp Cooking With Greens Creole Blend
• 3 cloves minced garlic
• 1 tbsp File powder
• 1 cup flour divided
• 1/2 cup vegetable oil divided
• 4 tbsp butter
• 1 onion chopped small
• 1/2 green pepper chopped small
• 1 stalk celery chopped small
• 1 bay leaf
• 1 tsp sugar
• 4 cups chicken stock
• 1 tbsp tomato paste
• 1/4 cup red wine
• 1 tsp Cooking With Greens No Salt Onion Black Pepper Blend

Sprinkle Half the Creole Blend and Onion Black Pepper Blend on chicken pieces. Dredge chicken in half the flour, shaking off excess. Add 1/4 cup of oil to saute pan, heat and add chicken pieces, browning on each side. Remove chicken from heat. In the same pan, add vegetables and sausage, cooking until onion starts to soften. Remove from pan. In a large sauce pan, Add butter and remaining oil. Heat on medium heat and slowly sprinkle in flour, mixing continually to create a roux. Continue mixing and heating until flour is a reddish brown to dark chocolate brown color. Slowly whisk in broth, whisking until roux and liquid are combined. Add veggies, sausage and chicken to pan. Raise heat and add remaining creole seasoning, onion black pepper blend, sugar, wine and tomato paste. Bring to boil, then lower to simmer, allowing gumbo to reduce. Reseason and serve over rice. sprinkle with file powder and enjoy!