Chicken Andouille Gumbo!!! When the football starts so do the gumbos!! This is probably the most popular of all the gumbos and is my personal favorite. 

Ingredients 

• 1 cup oil 
• 1-1/2 cup flour 
• 4 onions 
• 3 bell peppers 
• 1/2 bunch celery 
• 1 bunch green onion
• 1/2 bunch parsley minced 
• 2 tbsp minced garlic 
• 4 lbs. boneless chicken thigh 
• 1 stick andouille 
• 2 lbs. sausage
• 5-6 smoked turkey necks 
• 3 quarts chicken stock 
• 2 qt +/- water as needed 
• Lil’ Bit Better Creole Seasoning
• Low & Slow Simmer Seasoning

Directions

1. Prep all ingredients. Small or medium dice all vegetables and mince garlic. Trim and cube chicken thighs. I cut my sausage into quarters, peel the skin off my andouille, and cut into half-moons. 
2. In your gumbo pot, heat up cooking oil. Whisk in flour and cook roux until it’s a chocolate color. Add in trinity and cook until onions are clear, and roux is dark. 
3. Add in stock and start to season. Add water as needed. Add in smoked turkey necks and let this simmer for 2 hours. Skim off any grease as it comes to the top. 
4. In a separate pot with a little oil, brown all the meats starting with the sausage and andouille. Add these to the pot after 2 hours of simmering. Brown the chicken last and remove from pan. Use some water to get all of the burnt "gratin" from the bottom of the pot. Add to gumbo.
5. Add chicken after 3 hours of cooking. Simmer for another hour. 
6. Taste for seasoning. After 4 hours add in green onion and parsley and cook for 10 minutes and turn off heat. 
7. Let sit for 20 minutes then serve over rice with potato salad on the side.