Ingredients:

  • 1 cup (225g) all-purpose flour, unbleached
  • ¾ cup (170ml) vegetable oil (or canola oil)
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon Cajun seasoning (like Tony Chachere's)
  • 1 lb (450g) Andouille sausage, sliced into ½-inch rounds (or other smoked sausage)
  • 1 large yellow onion, chopped (approx. 200g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (or to taste)
  • 8 cups (1.9L) chicken broth, low sodium
  • 1 (14.5 oz) can diced tomatoes, undrained (approx. 400g)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish
  • Hot sauce (like Tabasco), for serving (optional)

Instructions:

  1. Season the chicken thighs with Cajun seasoning.
  2. Heat oil in a large pot over medium heat. Gradually whisk in flour. Cook, stirring constantly, until the roux is a deep reddish-brown colour. Be patient - this can take 20-30 minutes. Do not burn!
  3. Add the onion, bell pepper, and celery to the roux. Sauté until softened, about 5-7 minutes. Stir in the garlic, thyme, oregano, and cayenne pepper; cook for 1 minute more.
  4. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes and bay leaf. Bring to a simmer.
  5. Add the seasoned chicken and sliced sausage to the pot.
  6. Reduce heat to low, cover, and simmer for at least 2 hours, or until the chicken is very tender and the flavors have melded together. Stir occasionally.
  7. Remove the bay leaf. Taste and adjust seasoning with salt and black pepper as needed.
  8. Serve hot over cooked white rice. Garnish with chopped fresh parsley and a dash of hot sauce, if desired.