Ingredients:

1 Poblano Pepper
1 ½ Bell Peppers
1 small Yellow Onion
5 cloves Garlic
1 bunch, Green Onion
3 stalks, Celery
1 stick, Butter
1 Tbsp, Olive Oil
4 links, Andouille Sausage
3 Chicken Thighs
8 cups, Chicken Stock
¾ cup, Flour
2 Tbsp, Oso Rojo Jalapeno Garlic
1 Tbsp, Oso Rojo Umami Bomb
1 tsp, Worcestershire

Seasonings:

1 Tbsp, Granulated Garlic
1 Tbsp, Granulated Onion
1 tsp, Brown Sugar
1 Tbsp, Smoked Paprika
1 tsp, Cayenne
1 tsp, Cumin
2, Bay Leaves
1 Tbsp, Salt
1 tsp, Black Pepper
1 tsp, Thyme
1 tsp, Gumbo File

Method:

Sear off Andouille and cool. Once cooled, slice into bite size chunks

Wash and small dice Poblano, Bell Pepper, Onion and Celery

Mince Garlic and thin slice the greens of the Green Onion up to the white. Small dice whites of the green onion and save the thin sliced green onion for garnish

Get a pot hot and add Olive Oil and Butter. Once melted, add Flour

Keep pot on medium heat and stir. Cook until flour turns dark brown. This can take a while, be patient. Keep watch to make sure it does not burn and stir every couple of minutes or so until dark brown.

Once Flour and Butter mix is brown, add all veggies, Andouille and Chicken Thighs

While stirring, add Chicken Stock slowly until all incorporated. Add more Chicken Stock or water if necessary. Bring to a boil and reduce to simmer making sure there are no Flour chunks and liquid is smooth

Add all seasoning except for Gumbo File and simmer for 1-2 hours with lid on, until chicken is cooked through and close to falling off the bone

Be sure to stir the pot every 10 minutes or so to make sure there is no burning on the bottom of the pot

Once chicken is ready, add Jalapeño Garlic, Umami and Worcestershire and season with more salt if necessary

Stir in Gumbo File and you are ready to eat! Plate with rice and garnish with sliced Green Onion!