Ingredients

The following ingredients have 4 Servings
  • 1 lb. chicken thighs, cut into small, bite-sized pieces
  • 2 tsp. Cajun seasoning*
  • 2 Tbsp. Olive oil
  • 1 (16oz.) package Andouille sausage, 1/2 inch sliced into coins or half moons
  • 1/2 cup All-Purpose Flour
  • 1/2 cup grapeseed oil
  • 1 1/2 cups celery, chopped small
  • 1 jalapeño, diced
  • 1 large yellow onion, diced
  • 2 large green bell peppers, diced
  • 8 cups chicken broth
  • 1 (14 oz). can fire-roasted tomatoes
  • 1 Tbsp. dried parsley
  • 5 cloves garlic, minced
  • 1 tsp. dried basil
  • 1 tsp. thyme, fresh or dried
  • 1 tsp. paprika
  • 1/4 tsp. black pepper
  • 2 bay leaves
  • 2 cups rice (cooked separately to serve on top)

Instruction

  • Preheat oven to 425°F. Cut up chicken thighs into small bite sized pieces. Place in a medium sized bowl and toss with Cajun seasoning and olive oil. Place on a sheet pan lined with foil and place in oven for 20-25 minutes.
  • While the chicken is cooking, dice up the celery, jalapeño and bell pepper. Place them all in one bowl. It is important to cut and prepare the veggies before making roux so you have these ingredients ready to go.
  • In a large heavy bottomed pot (preferably a Dutch oven), over medium-low, add in grape seed oil and get the oil warm (~1-2 minutes on the stove). Then, slowly whisk in flour to combine. Switch to a wooden spoon and stir continuously for 15-20 minutes (without burning) or until roux becomes a dark brown color (think chocolate). DO NOT WALK AWAY FROM STOVE. Roux can easily burn.
  • Remove chicken from the oven and set aside. When roux reaches desired color, add in celery, jalapeño, onion, and pepper into roux. Continuously stir until vegetables are soft and tender (~7 minutes). Add in garlic and stir for 30 seconds.
  • Whisk in chicken broth, reduce heat to a simmer and add in tomatoes, dried parsley, basil, thyme, pepper, paprika, and bay leaves. Stir and allow mixture to come to a simmer. Add in chicken and sausage.
  • Simmer over low heat for 1-3 hours. This is a key step so the flavors meld and roux can develop.
  • Remove bay leaves. taste and adjust seasonings adding more salt or pepper as desired. Serve with cooked rice on top. Garnish with green onions or parsley. Enjoy!