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1
Slice all the way thru casing of fresh sausage lengthwise from end to end and brown it in a large Dutch oven.
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2
Remove from pan.
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3
Set aside and let cool.
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4
Slice into 1 inch thick slices.
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5
Brown andouille sausage slices in the fat remaining in the Dutch oven.
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6
Remove and add to fresh sausage slices.
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7
Saute cubed chicken in the same pan until lightly browned.
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8
Remove and add to sausage slices.
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9
Add oil to fat in pan and heat until shimmering.
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10
Stir in flour to make a roux.
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11
Cook, stirring constantly, until roux is a milk chocolate brown (10 to 15 minutes depending on how high the heat).
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12
Add onion and cook, stirring constantly until the roux darkens to a bittersweet chocolate color (3 minutes).
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13
Add celery and bell pepper and cook until softened (5 minutes).
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14
Add chicken broth, thyme and bay leaves to the roux and bring mixture to a boil.
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15
Mix in the sausages and chicken and return mixture to a boil.
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16
Reduce to a simmer and cook uncovered until thickened and fragrant (45 minutes).
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17
Add green onions along with the shellfish.
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18
Cook until shrimp are pink (5 minutes).
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19
Season with salt and Tabasco sauce.
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20
Remove from heat and stir in file powder.
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21
Serve over rice.
