Chicken / Andouille Gumbo
1-3 LBS. CHICKEN
1 LB. JACOB'S ANDOUILLE
¼ CUP OIL
1 PACKAGE JACOB'S COUNTRY ROUX MIX
2 DOZ. RAW OYSTERS (OPTIONAL)
2 TBSP. WORCESTERSHIRE SAUCE

In an 8 quart pot precook chicken and andouille in oil.  Add 3½ quarts hot water and bring to a boil.  Add dry seasonings and spice packs (use spice pack to taste).  Mix roux in 8 oz. hot tap water and add to pot.  Add worcestershire sauce and cook uncovered on medium for 45 minutes.  If using oysters, add during last 15 minutes.   Skim oil and add more seasoning and/or filé if desired.  Serve over rice.

Variation: Debone 2 smoked chickens, put chicken meat and sliced andouille in pot, add about 3½ quarts of water to pot and bring to a boil, add in the roux mix and seasoning packs to taste, let simmer for about 45 minutes.

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