Chicken and Andouille Gumbo Recipe | Saveur

Ingredients

• 1 lb. andouille sausage, cut into ¼-in.-thick half-moons
• 3 cup all-purpose flour, divided
• 3 Tbsp. Cajun seasoning, divided
• One 3 lb. chicken, cut into 6 pieces or 3 lb. bone-in skin-on chicken pieces
• Peanut oil, for frying
• 2 Tbsp. olive oil
• 4 cup coarsely chopped yellow onions, divided
• 3 cup coarsely chopped celery, divided
• 2 cup coarsely chopped seeded green bell pepper, divided
• 2 bay leaves
• 3 Tbsp. filé powder
• 1 Tbsp. plus 1 tsp. kosher salt
• ½ tsp. freshly ground black pepper
• ¼ tsp. cayenne pepper
• ¼ tsp. dried thyme
• ¼ tsp. ground white pepper
• 3 garlic cloves, finely chopped
• 12 cups chicken stock, or water
• Steamed white rice, for serving