Ingredients
Scale
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon extra virgin olive oil (or avocado oil)
- 1 pound andouille sausage (sliced into ½-inch rounds)
- 1¼ cups all-purpose flour
- 1 cup vegetable oil (or avocado oil)
- 3 pounds bone-in chicken thighs
- 1 large yellow onion (chopped (about 2½ cups))
- 1 small green bell pepper (chopped (about 1 cup))
- 1 small red bell pepper (chopped (about 1 cup))
- 4–5 celery stalks (chopped (about 1 cup))
- 5 cloves garlic (minced)
- 6 cups chicken broth (warmed)
- 3 bay leaves
- ¼ cup fresh parsley (finely chopped (divided))
- 3–5 green onions (chopped (about 1 cup, divided))
- Salt, black pepper, and Cajun seasoning to taste
- Cooked white rice (for serving)
Instructions
- In a small bowl, combine garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Mix well and set aside.
- Pat chicken thighs dry with paper towels and coat with the seasoning blend.
- Heat olive oil in a large pot over medium-high heat. Brown the sausage for 3-4 minutes until crispy. Remove and set aside.
- In the same pot, sear the chicken thighs for 4-5 minutes per side until golden brown. Transfer to the plate with the sausage.
- Add vegetable oil to the pot and whisk in flour to make a roux, stirring continuously for 20-25 minutes until dark chocolate brown.
- Add onions, bell peppers, and celery to the roux. Stir for 3-4 minutes until vegetables soften.
- Add minced garlic and cook for about 1 minute until fragrant.
- Slowly pour in warmed chicken broth, stirring to incorporate the roux. Add bay leaves and bring to a boil.
- Return chicken to the pot, reduce heat, and simmer uncovered for 30-35 minutes until chicken is tender.
- Remove chicken, shred it, and return it along with the sausage to the pot. Add half of the parsley and green onions. Simmer for another 10-15 minutes.
- Taste and adjust seasonings if needed. Serve hot over cooked rice, garnished with remaining parsley and green onions.
Notes
Make a lighter roux for less cooking time, but darker roux adds more flavor. You can substitute smoked sausage if necessary.
- Prep Time: 15 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg