Andouille Sausage Gumbo

Directions

1. In medium sauce pot, heat until hot. Add sausage and sauté until browned. Remove sausage and set aside.
2. In same pot, with fat from sausage left behind add in onions, green bell pepper, celery, garlic and Cajun seasoning. Sauté until onions are soft.
3. Remove vegetables and set aside with sausage.
4. Melt butter and combine with flour to make a roux. Cook roux until it becomes a medium brown color.
5. Add in water, chicken bouillon, sausage, vegetables, can of tomatoes and Worcestershire sauce. Mix well to incorporate roux.
6. Bring to a boil, then simmer on low for 30 min. Stirring occasionally.
7. When gumbo is almost done, season with salt, pepper, and filé powder. Stir and mix well.
8. Heat rice according to package instructions.
9. Portion rice and serve with gumbo.