Ingredients
1 cup all-purpose flour
1 tbsp vegetable oil
1 onion, diced
1 green bell pepper, diced
2 stalks of celery, chopped
3 cloves of garlic, minced
2 bay leaves
1 tbsp fresh thyme
1 tsp sweet paprika
1/2 tsp cayenne
1/4 tsp kosher salt
1/4 tsp black pepper, or to taste
4 cups chicken broth, divided into 2 cups for cooking, 2 cups for roux
2 lbs boneless skinless chicken thighs
8 oz andouille sausage [precooked], cut into 1/4-inch pieces
6 scallions, thinly sliced
1 tsp white vinegar
Salt to taste
Tabasco™ to taste
rice
Directions
1. Preheat oven to 425. Put 1 cup of all purpose flour in an oven-safe pan, and cook it 45–55 minutes, or until it's the colour of cinnamon or brown sugar. Remove the pan from the oven and immediately transfer the flour to a bowl to keep it from continuing to cook.
2. Heat 1 tbsp of vegetable oil in a Dutch oven over medium until shimmering. Add the onion, pepper, and celery. Cook 5–7 minutes until softened.
3. Add the garlic, bay leaves, thyme, paprika, cayenne, salt, and pepper. Bloom the spices for 30 seconds to 1 minute until fragrant.
4. Add half the chicken broth, scraping up the fond at the bottom of the pot. Then add the chicken in an even layer. Bring the pot to a simmer, then back the heat down to medium-low. Cover and cook for 15–20 minutes, until the chicken is done. Remove the chicken to a plate to cool.
5. Add the remaining 2 cups of chicken broth to the bowl of toasted flour, whisking to make a smooth roux.
6. Uncover the pot, turn the heat back up to medium, and whisk in the roux. Then add the andouille and simmer for 20 minutes. Meanwhile, shred the chicken on the plate.
7. Remove the bay leaves from the pot and add the scallions and shredded chicken back in. Mix thoroughly.
8. Add vinegar, and season to taste. Serve over rice with Tabasco™ sauce.
