Chicken & Andouille Gumbo

There's a whole lot of stirring involved, but in the time it takes me to drink 2 iced teas, the roux in this gumbo turns the perfect shade of brown.

Prep: 40 min.   Cook: 2 hrs.    Makes: 9 servings (3 1/4 OT.)

• 2 tbs. Cajun seasoning, divided
• 1 tsp. salt, divided
• 1/2 tsp. pepper, divided
• 3 lbs. bone-in chicken thighs, skin removed
• 1/2 c. + 2 Tbs. canola oil, divided
• 1/2 c. all-purpose flour
• 1 large onion, finely chopped
• 3/4 c. finely chopped green pepper
• 3/4 c. finely chopped sweet red pepper
• 2 celery ribs, finely chopped
• 4 garlic cloves, minced
• 4 c. water
• 2 c. chicken stock
• 1 1/2 lbs. fully cooked Andouille sausage links, sliced
• 2 Tbs. Worcestershire sauce
• 2 bay leaves
• hot cooked rice
• 3 green onions, chopped

1. In a small bowl, mix 1 Tbs. Cajun seasoning, 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. In a Dutch oven, brown chicken in 2 Tbs. oil in batches; remove chicken from the pan.
2. Add remaining oil to the same pan; stir in flour until blended. Cook and stir over med.-low heat for 30 min. or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 min. or until vegetables are tender. Add garlic; cook 1 min. longer.
3. 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 hr. or until chicken is very tender.
4. Remove chicken from pan; cool slightly. Skim fat from soup and discard bay leaves. Shred chicken and return to soup; heat through. Discard bones. Serve gumbo over rice; top with green onions.