Chicken and sausage gumbo

Ingredients

3 boneless skinless chicken breast halves

Salt and pepper

1/4 cup vegetable oil

12oz andouille sausages, cut into 1/4" slices

1 cup flour

5 tablespoons butter

1 large yellow onion, chopped

8 garlic cloves, minced

1 green bell pepper, seeded and chopped.

3 stalks celery, chopped

1/4 cup Worcestershire sauce

3-1/2 cups hot water

5 teaspoons chicken bouillon

1 14oz can stewed tomatoes

4 green onions

Directions

Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat. Cook chicken until browned on both sides. Remove chicken.
Cook sausages until browned, then remove.
Sprinkle 1/2 cup flour over the oil, add 2 tablespoons butter and cook over medium heat, stirring constantly until brown about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons butter.
Add the onion, garlic, green pepper and celery and cook 10 minutes. Add Worcestershire sauce, salt and pepper, to taste. Cook 5 minutes, stirring frequently.
Add 3-1/2 cups water and chicken bouillon, whisking constantly. Add the chicken and sausage. Bring to a boil then reduce heat, cover and simmer 30 minutes.
Add tomatoes, cover and simmer 45 minutes.
5 minutes before serving add the green onions.

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