1.5 lbs chicken breast
1.5 lbs andouille sausage, cut into slices, 1-2 cm thick
1 red bell pepper, 1 green bell pepper, chopped
2 white onions, chopped
5 cloves garlic, minced
7 cups chicken stock
6 celery sticks, chopped
1 cup canola oil
1 cup all purpose flour
3 tbsp creole seasoning
1 bunch spring onions, just up to light green part, chopped
1/2 cup finely chopped fresh parsley
2 large bay leaves
White rice for serving
Serves Eight Total Time: 80 minutes
Dry the chicken breast, cut it into small pieces, then season thoroughly with creole seasoning, salt and pepper, rubbing it into the chicken pieces. Add 1 tbsp olive oil to a pan and brown the chicken over medium-high heat for a few minutes. Then remove chicken and brown the andouille sausage for a few minutes as well.
In a large pot, add the cup of oil and cup of flour over medium-high heat. Stir vigorously making sure nothing sticks to bottom. Continue until the roux turns a brown, milk-tea color, about five minutes. Then add in bell peppers, garlic, onion and celery, continuing to stir. Cook for about five minutes, then add in the sausage, chicken, creole seasoning, bay leaves, thyme, salt and pepper. Mix everything thoroughly and cook for a few more minutes before adding in the chicken stock. Bring to a boil and then simmer open for about 40 minutes.
Add in the parsley, spring onion, and any further required seasoning. Bring back to a boil, mix and cook for four more minutes. Then serve warm over white rice.
