Gumbo with Chicken and Andouille Sausage

Ingredients:

• 3 tablespoons of vegetable oil
• 2 chicken breast chops
• 900 g andouille sausage, cut into 2 cm thick circles.
• 110 g unsalted butter
• 1 cup flour
• 1/4 cup Cajun seasoning
• 2 green bell peppers, seeded and cut into pieces
• 1 white onion, finely chopped
• 4 stalks celery, finely chopped
• 2 jalapeños, finely chopped (seeds can be removed)
• 4 cloves of garlic
• Chicken broth base for 8 cups of broth
• 2 bay leaves
• 2 tbsp sassafras powder (fillet) + extra for serving
• To serve: boiled white rice, hot sauce

Preparation:

1. Place oil in a saucepan, add chicken and sausages and heat over medium-high heat.
2. Fry the chicken until golden brown and the sausage until it's cooked through, but not completely cooked through. Once the pieces are golden brown, remove them with a slotted spoon and transfer to a plate, leaving the fat in the pan. Fry for about 10 minutes.
3. Add the butter, flour, and Cajun seasoning to the saucepan. Cook over medium heat, stirring constantly, until the roux turns a rich, dark caramel color, 10 to 15 minutes.
4. Add the bell pepper, onion, celery, jalapeño, and garlic. Season with salt and pepper to taste. Cook, stirring to coat, until the vegetables are tender, 5 to 8 minutes. Then add the broth base and 8 cups of water and stir. Add the bay leaf and, covered, simmer until the gumbo thickens, 30 minutes to 1 hour.
5. Return the chicken and sausage to the pan, then add the sassafras. Cook over low heat, uncovered, for another 30 minutes.
6. Shred the chicken in the pan with two forks. Serve the gumbo over rice, drizzled with hot sauce and sprinkled with sassafras.