Chicken Gumbo

Ingredients

• 8 oz. andouille sausage, quartered lengthwise and sliced 1/4-in. thick (2 cups)
• 3 (8- to 9-oz. each) boneless, skinless chicken breasts
• 1/2 cup vegetable oil
• 3/4 cup (about 3 1/4 oz.) all-purpose flour
• 1 medium-size (8 oz.) yellow onion, chopped (about 1 cup)
• 1 small (7 oz.) green bell pepper, chopped (about 3/4 cup)
• 1 medium-size (1 oz.) celery stalk, chopped (about 1/2 cup)
• 4 small garlic cloves, finely chopped (about 1 Tbsp.)
• 8 cups chicken stock, warmed
• 2 dried bay leaves
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Cajun seasoning
• 1 Tbsp. chopped fresh thyme or 1 1/2 tsp. dried thyme
• 1 Tbsp. hot sauce, plus more for serving
• Kosher salt, to taste
• 4 (3/4-oz. each) scallions, chopped (about 1 cup), plus more for serving
• 1 tsp. filé powder
• Hot cooked rice, for serving

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