1 Medium Yellow onion; finely chopped
1 Medium Green bell pepper; seeded, cored and finely chopped
3 Medium Stalks celery; finely chopped
8 Tablespoon Vegetable oil
1/2 Cup Flour
1 Pound Andouille sausage or Kielbasa; cut into 1/2−inch dice
1 Tablespoon " Cajun" or “Creole” seasoning; optional, up to 2
4 Cup Unsalted chicken stock
2 Tablespoon Worcestershire sauce
1 Cup Chopped canned tomatoes
Two (15 1/2−ounce) cans pink or small kidney beans, drained
1 Pound Boneless; skinless chicken, cut into 3/4−inch cubes
2 Tablespoon Or more to taste; hot sauce, optional
1 Cup Sour cream; optional
Combine the onion, bell pepper and celery, then remove 1/2 cup of the
mixture and set aside for later.
TO MAKE THE BROWN ROUX: Over high heat in a small heavy saucepot, heat 6 tablespoons of the oil. When hot, add the flour and, with a wooden spoon, over medium heat, stir constantly until the roux turns brown and smells nutty, about 8 to 10 minutes. Remove the pot from the heat and immediately add the reserved 1/2 cup of the vegetable mixture and continue to stir until the roux has cooled down. Transfer the roux, which is very hot, to a mixing bowl.
In a heavy 4−quart saucepan, over medium heat, heat the remaining 2
tablespoons of oil. Add the remaining vegetable mixture and cook, stirring, for a couple of minutes. Add the andouille sausage, optional “Cajun” or “Creole” seasoning, cover and cook over low heat for about 5 minutes, or until the vegetables are tender, but not brown.
Over medium heat, add the chicken stock, Worcestershire sauce, Tomatoes, beans and the reserved roux and bring the liquid to a simmer. Cook, uncovered, for 5 minutes then add the chicken and cook for 5 minutes longer or until the chicken is completely cooked through. Remove the pot from the heat and add the hot sauce if you like your gumbo hot and/or add the sour cream if you like it rich. Serve over rice.