1. Sprinkle salt and black pepper over all chicken pieces.
2. In a large Dutch oven, cook andouille over medium-high heat with half cup water, stirring frequently, allow water to evaporate, and brown sausage on all sides, about 5 to 7 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
3. Add chicken to drippings, cook until browned on all sides, 5 to 7 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
4. Add oil to drippings, and heat over medium-low. Whisk in flour, and cook, whisking frequently, until mixture is milk chocolate-colored, 12 to 15 minutes.
5. Add onion, bell pepper, celery, and garlic to pot, stirring to combine; cook, stirring occasionally and scraping browned bits from bottom of pot with a wooden spoon, for 5 minutes. Gradually stir in broth until well combined. Increase heat to medium. Stir in chicken, andouille, bay leaves, thyme, Worcestershire, hot sauce, and Creole seasoning, and bring to a boil. Reduce heat to a low simmer, and cook, stirring occasionally, for 2 hours.
6. Taste and adjust seasonings, if necessary. Serve with rice. Garnish with green onion, if desired.
