Andouille & Chicken Gumbo Recipe

Cut Hermann Wurst Haus Andouille sausage lengthwise into 4 pieces; cut pieces into 1/2-inch slices. Brown in a Dutch oven; drain, reserving drippings. Set aside. Brown chicken in drippings; drain.

Combine oil and flour in Dutch oven; cook over medium heat, stirring constantly, until roux is the color of chocolate (about 30 minutes). Add minced onion, green pepper, celery and garlic; cook until vegetables are tender. Add water; bring to a boil. Reduce heat and simmer uncovered, 45 minutes. Add chicken, Creole seasoning, and hot sauce; cook, uncovered 1 hour.

Remove chicken, and set aside to cool. Add green onions and parsley to gumbo. Bone chicken, and coarsely chop. Add chicken and sausage to gumbo; heat thoroughly. Serve gumbo over rice.