Ingredients

The following ingredients have 10 Servings
  • 2 Tbsp Oil
  • 1 lbs Chicken thighs or breasts cubed
  • 36-42 oz Andouille or smoked sausage sliced
  • 2/3 C Oil
  • 2/3 C all-purpose flour
  • 1 lrg onion chopped
  • 1 lrg green pepper chopped
  • 2-3 celery ribs chopped
  • 10 oz Ro-Tel (diced tomatoes with green chilies) (or just diced tomatoes)
  • 6 C chicken broth
  • 3 Bay leaves
  • 5-8 springs thyme
  • 1-2 C water (add more to preference)
  • 1 1/2 tsp Salt
  • 1/2 tsp pepper
  • Cooked Rice

Instruction

  • In a large pot saute the chicken and sausage together. I like to season the chicken with salt and pepper. Once browned pull out and put aside (leaving the drippings)
  • Add the oil and flour and cook over medium high, stirring constantly, until it's the color of a copper penny (this is your roux)
  • Add the onion, green pepper and celery and cook until the vegetables are completely tender, about 10 mins.
  • Add some broth and stir, deglazing the pan.
  • Add the the rest of the broth, Ro Tel, broth, bay leaves, thyme, salt and pepper to the pot and stir. Add the chicken and sausage back to the pan.
  • Once it simmers turn the heat to low and continue to simmer for a minimum of 20 mins, but the longer you simmer the better the flavor. Traditinally 3 hours is the minimum but all day is great for flavor.
  • Add water as needed as the soup simmers for the soup texture you want.
  • before serving take out the thyme stems and bay leaves
  • Serve over rice