Mardi Gras Chicken and Andouille Gumbo  by Chef Mark Tafoya
Nothing says Mardi Gras like a good Cajun meal, and nothing is
more satisfying than a hot serving of Gumbo spiced with the
addition of andouille, an authentic spicy Cajun pork sausage.
The key to this dish is to take the time to make an authentic
brown roux.  8 servings   1 large chicken cut into 8 pieces 1
pound andouille sausage, cut on the bias into 1-inch pieces 5
tablespoons extra virgin olive oil 1 tablespoon butter 6
tablespoons flour 2 large onions, diced 1 large green bell
pepper, medium dice 1 cup celery, chopped 3 garlic cloves,
minced 2½ quarts chicken stock 1 tablespoon fresh thyme, minced
3 bay leaves 1/8 teaspoon ground cloves ¼ teaspoon allspice 1
teaspoon cayenne pepper (or more to taste) 1 tablespoon Creole
seasoning blend (available in most supermarkets) ½ cup scallion,
minced   Very large deep sauté pan or Dutch oven   Prepare the
chicken by cutting it into pieces.  [Chef’s Note: We prefer
relatively small pieces, so we cut breas