Ingredients
1.5 Lbs Chicken Thighs, (cut into bite size pieces)
1.5 Lbs Andouille Sausage, (sliced)
1/2 Cup Unsalted Butter
1/2 Cup Flour
1 Sweet Onion, (chopped)
2 Celery Stalks, (chopped)
2 Small Bell Peppers*, (seeded, chopped)
3 Garlic Cloves, (grated or finely chopped)
6 Cups Chicken Stock
14 oz Can Diced Tomatoes
1 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika
1/2 teaspoon Thyme
1 teaspoon File Powder (pronounced Filet)
1 Bay Leaf
1 teaspoon Worcestershire Sauce
In a large pot over medium/high heat, drizzle oil then brown the chicken and sausage. Remove from the pot and set aside. Reduce heat to medium/low. Melt butter and slowly whisk in flour. Slowly brown the rue over medium/low heat until it reaches a deep brown color, 25-30 minutes. (I prefer my rue to be a blonde caramel color. Go as light or dark as you prefer.)
Add onions, bell peppers and celery to rue. Saute until tender.
Stir in garlic and saute 1 minute.
Add chicken stock, tomatoes, spices, bay leaf and worcestershire sauce. Return chicken and sausage to the pot. Simmer to desired thickness, 45-60 minutes Add salt/pepper to taste, lemon juice and parsley. Serve with rice.
Notes: Can be made in the crock pot. Follow directions as instructed, make roux, and then add saute onions, peppers and celery until tender. Stir in garlic and saute 1 minute. Then add your sausage, onion, pepper, celery mixture to a crock pot and add remaining ingredients.