- Cook
- 2 hr
- Total
- 2 hr
Not rated
Ingredients
- 1½–2 lbchicken thighs, cut into about 1-inch chunks
- 12–14 ozandouille sausage, sliced into coins
- 3 stalkscelery, diced
- 2bell peppers, diced
- 2onions, diced
- 8 clovesgarlic, minced
- 1½ qtchicken stock, (1 qt + 2 cups)
- 1 cupflour
- 1 cupfat, bacon fat preferred, or avocado oil
Seasoning
- salt and black pepper
- 1–2 tsppaprika
- ¼–1 tspcayenne, to taste
- a splashWorcestershire sauce
To serve
- cooked white rice
- scallions, sliced
- hot sauce, e.g. Crystal or Tabasco
Method
Step 1: Brown the meats: heat a Dutch oven over medium-high. Sear the sausage until browned; remove. Sear the chicken in batches until browned (not fully cooked); remove. Leave the fat in the pot.
Step 2: Make the roux: add the fat and flour. Cook over medium, stirring constantly, until dark chocolate brown, 30–40 minutes.
About 35 min
Step 3: Add the onion, celery, and bell pepper and cook 5–7 minutes until softened. Season with salt, pepper, and paprika.
About 6 min
Step 4: Add the garlic and cayenne and cook about 30 seconds until fragrant.
Step 5: Slowly add the stock while stirring to avoid lumps. Add the Worcestershire and bring to a simmer.
Step 6: Return the chicken and sausage. Simmer gently 45–75 minutes, until thickened and the chicken is tender. Adjust salt, cayenne, and pepper.
About 1 hr
Step 7: Serve over rice with scallions and hot sauce.
Version 1 · updated November 15, 2026