Chicken and Andouille Sausage Gumbo

Ingredients

• Cajun Seasoning
• 1 tablespoon Cayenne Pepper
• 1 teaspoon Ground Black Pepper
• 1 tablespoon Dried Oregano
• 1 tablespoon Paprika
• 2 1/2 teaspoons Salt
• Main Ingredients
• 1/2 cup Oil (I use olive, but peanut oil works best)
• 1/2 cup Flour
• 1 Yellow Onion- coarsely chopped
• 2 Large Carrots- coarsely chopped
• 3 Celery Stalks- coarsely chopped
• 2 Cloves of Garlic
• 2 teaspoons Cajun Seasoning (recipe above)
• 64 ounces Chicken broth (I usually just put enough to fill my Le Creuset Dutch Oven 3/4 of the way full)
• 1 pound Andouille Sausage- cut into 1/4 inch thick slices
• 1.5 pounds Skinless Boneless Chicken Thighs (you can use breast if you prefer, I just love the rich flavor the thighs offer the soup)
• 2 cups Rice (I use brown basmati)
• 1 pinch File Powder (if desired)

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