Chicken and andouille gumbo with optional dried thyme

Carefully stir the onion, bell pepper and celery into the hot roux; it may steam. Cook, stirring often, for about 8 minutes until the onion softens.

Whisk in the stock a little at a time until smooth. Add the garlic powder, bay leaf, salt, black pepper and cayenne. Add the optional dried thyme only if using it. Bring to a gentle simmer, stirring the bottom, about 7 minutes.

Add the chicken pieces and fully cooked andouille to the simmering base. Maintain a gentle simmer, partially covered, for about 30–40 minutes, stirring occasionally. Check several of the largest chicken pieces with a food thermometer; each must reach at least 165°F. Continue cooking if needed and until the chicken is tender.

While the gumbo simmers, combine the rice and 3 cups water in a separate saucepan. Bring to a boil, cover, and reduce to low heat. Cook and rest according to the rice package, about 20 minutes cooking plus 5 minutes covered off the heat for planning. Follow the package if its water ratio or timing differs. This runs alongside the gumbo and is not added to the elapsed gumbo estimate.

Remove and discard the bay leaf. Taste the gumbo and adjust salt if desired. Divide the cooked rice among six bowls and ladle the hot gumbo around it. Scatter the sliced green onion over the bowls.

Storage and recipe notes: Refrigerate leftovers promptly in shallow containers at 40°F or below, within 2 hours of cooking or serving (1 hour above 90°F). Reheat leftover gumbo and rice to 165°F measured with a food thermometer. Use andouille labeled fully cooked for this draft. The thyme remains optional and dried; omitting it needs no replacement. The 80-minute cook estimate allows the upper chicken simmer window and includes the roux and base; rice cooks in parallel.