Ingredients:

  • 1 cup (120g) all-purpose flour
  • ¾ cup (170g) vegetable oil (like canola or peanut)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound (450g) andouille sausage, sliced into ½-inch thick rounds
  • 8 cups (1.9 liters) chicken broth, low sodium preferred
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (or to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Hot sauce, to taste (like Tabasco)
  • Cooked white rice
  • Chopped fresh parsley (optional garnish)
  • Sliced green onions (optional garnish)

Instructions:

  1. Heat oil in a large pot over medium heat. Gradually whisk in the flour, stirring constantly. Cook, stirring continuously, until the roux is a dark chocolate color (like dark Hershey's chocolate). This will take 20-30 minutes. Watch carefully to prevent burning.
  2. Add onion, bell pepper, and celery to the roux. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute.
  3. Add chicken and andouille sausage to the pot. Cook, stirring occasionally, until chicken is lightly browned, about 5-7 minutes.
  4. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add diced tomatoes, thyme, oregano, paprika, cayenne pepper, and bay leaf. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
  6. Remove bay leaf. Season with salt, black pepper, and hot sauce to taste.
  7. Serve hot over cooked white rice. Garnish with chopped fresh parsley and sliced green onions, if desired.