Gumbo with Andouille Sausage, Lentils & Chicken

Directions

1. Heat oil in a large pot over medium heat and add the sausage, stirring often. Cook for 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in the pot. Set sausage aside.
2. Cook chicken in reserved drippings over medium heat until browned. Remove chicken, reserving drippings in the pot. Set chicken aside in the fridge until it’s needed.
3. Add enough oil to the drippings to measure 1/3 cup. Add flour, and cook over medium heat, stirring constantly with a whisk for 20 - 25 minutes, or until roux is chocolate colored.
4. Stir in onion, bell pepper, celery, and garlic, and cook, stirring often for 8 minutes or until tender.
5. Gradually stir in the hot stock and bring mixture to a boil; add chicken back in, bay leaves, Worcestershire, Creole seasoning, and hot sauce. Reduce heat to low, cover with lid and simmer, stirring occasionally for 40 minutes. Remove chicken and cut into small pieces.
6. Add in the cooked lentils, chopped chicken, and sausage. Simmer for 5 - 10 minutes.
7. Stir in the lemon juice and green onions. Season to taste with salt, pepper, and hot sauce.
8. Remove gumbo from heat. Serve the gumbo on its own or over hot cooked rice, and garnish with green onions.