- ¾ cup canola oil
- ¾ cup flour
- 3 bell peppers chopped
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 onion diced
- 1 14 oz can fire roasted diced tomatoes
- 1 Tablespoon dried oregano
- 1 Tablespoon dried thyme
- 1 Tablespoon dried parsely
- 1 Tablespoon Creole seasoning (storebought or homemade)
- 1 teaspoon chili powder
- 1-2 teaspoons cayenne powder
- salt and pepper
- 6 cups chicken broth
- 4 sliced chicken sausages sliced into small rounds (andouille/spicy)
- 3 boneless skinless chicken thighs
- 3 cups rice for serving
1. Add your flour and oil to your dutch oven or stock pot and make a roux. Whisk together over medium heat until smooth and cooked, about 10 minutes. 2. Add bell peppers, onion, celery, garlic, tomatoes, oregano, thyme, basil, creole seasoning, chili powder, cayenne, salt and pepper. Mixture will be thick, use a wooden spoon or something hefty to coat the veggies and spices. Then cook for about 5 minutes. 3. Add the chicken broth, sliced chicken sausage and whole chicken thighs.4. Bring to a boil, then reduce the heat and simmer covered until chicken is falling apart at least 2-3 hours. 5. Skim off any fat then uncover and cook over medium high heat until it thickens, about 45 minutes. 6. Serve with rice and enjoy!
