1 package chicken tenders, trimmed and chopped
salt, pepper, and Cajun seasoning
1/4 cup oil
1 package andouille sausage, chopped
3/4 cup flour
6 tablespoons butter
1 onion, chopped
1-2 tablespoons minced garlic
1/4 bunch parsley, chopped fine
1 bell pepper, seeded and chopped
3 stalks celery, chopped
1/4 cup Worcestershire sauce
3 bay leaves
garlic powder
onion powder
3 cans chicken broth
1 can beef broth
scallions for garnish (optional)

Season the chicken with salt, pepper, and Cajun seasoning. Cook in a cast iron Dutch oven in the oil until lightly golden. Remove with slotted spoon. Set aside. Cook sausage in the same oil. Remove and set aside. Add 3 tbsp. butter to the oil. Let it melt, then add the flour. Cook, stirring constantly, until the roux becomes a light brown. Remove the roux from the heat and let it cool for about 30 minutes. It will darken as it cools.

Reheat the roux and add the remaining 3 tbsp. butter. Add the onion, celery, bell pepper, garlic, and parsley. Season with salt and pepper and cook for 10 minutes. Add the Worcestershire sauce and bay leaves. Here I add some garlic powder, onion powder, and Cajun seasoning; however, you can use whatever seasonings you like or leave them out. Cook for another 10 minutes.

Add 3 cans of chicken broth and 1 can of beef broth. Add the chicken and the sausage. Cover and simmer for 1 hour. Check for taste, then simmer another hour. Add 1 tablespoon of file powder and serve over white rice. Garnish with chopped scallions.

Submitted by: Katherine Bailey