Chicken and Sausage Gumbo | Check, Please! | WTTW Chicago

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
• 4 teaspoons plus ½ teaspoon Angel Dust Cajun Seasoning
• 2 tablespoons extra virgin olive oil
• 1 pound andouille, cut into ¼-inch slices
• 1 cup diced yellow onion
• 3/4 cup thinly sliced green onion, white and green parts
• ½ cups diced red onion
• 2 cups seeded, diced green bell pepper
• 1 ½ cups diced celery
• 1 tablespoon seeded, minced jalapeno
• 1 tablespoon Roasted-Garlic Puree (see below)
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground white pepper
• ¼ teaspoon crushed red pepper flakes
• 1 small bay leaf
• 6 1/3 cups chicken stock
• 1 cup Dark Roux (see below)
• ¼ teaspoon filé powder (see note)
• White rice