Chicken and Andouille Sausage Gumbo

1. Dice the onion, bell pepper and celery and mince the garlic to make the aromatic base. Cut the chicken into bite-sized pieces and slice the andouille sausage into rounds.
2. In a heavy-bottomed pot, brown the sliced andouille over medium heat until it renders some fat, then remove it with a slotted spoon and set aside.
3. Add the canola oil to the same pot and whisk in the flour to make a roux. Cook it slowly over medium-low heat, stirring constantly, for 20 to 30 minutes until it turns a deep chocolate brown; do not let it burn or it will taste bitter.
4. Immediately add the onion, bell pepper and celery to the hot roux and stir for 4 to 5 minutes to soften, then add the garlic and cook for another minute.
5. Gradually whisk in the chicken stock, add the bay leaves, and bring to a gentle boil, stirring to dissolve the roux fully, then reduce to a low simmer.
6. Return the browned sausage to the pot, add the chicken pieces, and season with cayenne and salt. Simmer uncovered for about 45 minutes, until the chicken is cooked through to at least 74 C (165 F) and the gumbo has thickened.
7. Skim any excess fat from the surface, discard the bay leaves, and adjust the seasoning. Serve the gumbo ladled into bowls over a scoop of warm cooked rice.

You'll use: Large pot · Saucepan · Whisk