I’m having a proud kitchen moment that I made this. I was a little nervous it was beyond my skill set, but I powered through and it turned out delish.
- ¾ cup canola corn, grape-seed, avocado or sunflower oil
- 1 ¼ pounds boneless skinless chicken thighs
- 12-16 ounces andouille sausage sliced about ¼-inch thick
- ¾ cup all-purpose flour
- 2 medium bell peppers diced small
- 1 large sweet yellow onion, diced small
- 3 stalks celery diced small
- 4 medium carrots diced small
- 6 cloves garlic finely minced
- 5 cups low sodium chicken stock
- 2 medium-size bay leaves
- 8 sprigs thyme
- 1 tablespoon sweet paprika
- 2 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½-1 teaspoon cayenne pepper
- ½ teaspoon finely ground black pepper
- 28- ounces fire-roasted diced tomatoes 2 14-ounce cans
- Season the chicken on both sides with kosher salt and pepper.
- Heat 2 tablespoons of the oil in a large Dutch oven or heavy-duty pot over medium heat. When the oil is hot, add the chicken and cook for 4-5 minutes, undisturbed until light golden brown. Flip to the other side and repeat cooking for another 5 minutes.
- When chicken is browned on both sides, remove it to a plate and set aside. Add the sliced sausage to the pan and cook, stirring occasionally for 3-4 minutes or beginning to brown. Remove sausage with a slotted spoon to the bowl with the chicken.
- Reduce heat to medium-low and add the rest of the oil to the pot. With a metal spatula or wooden spoon scrape off the brown bits on the bottom of the pan. (These will add great flavor to your roux.)
- Add the flour, ¼ cup at a time, stirring constantly after each addition, until all lumps have disappeared.
- Continue to cook on medium-low, maintaining a low but steady simmer. Stir every 3-4 minutes (more frequently during the last 5-8 minutes) until the mixture reaches a deep golden brown color. This will take about 30-35 minutes, depending on your heat level. If the roux starts changing too color quickly, reduce the heat so it won’t burn.
- Add the carrots, bell pepper, onion, and celery and cook 2-3 minutes, stirring frequently. Add the garlic, cook and stir for another 30 seconds.
- Slowly add the chicken broth while stirring. Add the reserved chicken, sausage, bay leaves, paprika, oregano, onion powder, garlic powder, cayenne and pepper.
- Drain the fire-roasted tomatoes through a sieve. Add the drained liquid to the pot. With your fingers break up the tomatoes into smaller bits then add the tomatoes to the pot.
- Simmer for 45 minutes, stirring occasionally. Remove the chicken with a slotted spoon to a plate and allow to cool. When cool, pull the chicken apart into bite-size pieces and return to the pot. Serve warm on its own or with jasmine or basmati rice.
This recipe serves 8-10.
Recipe via thecafesucrefarine.com
Calories430kcalFat30gSaturated fat5gCholesterol82mgSodium541mgPotassium547mgCarbohydrates18gFiber3gSugar5gProtein22gVitamin A5652%Vitamin C36%Calcium68%Iron