Andouille or smoked beef sausage, sliced
2 lbs boneless chicken thighs, diced
1 large onion, peeled and chopped
1 large green pepper, cored and diced
4 ribs of celery, trimmed and chopped
1 small can diced tomatoes
3-5 cloves of garlic, chopped
3-4 tbsp oil
2 tsp Creole seasoning
½ tsp thyme
¾ cups flour
2 quarts water or chicken broth
1/2-1 tsp hot sauce
Cooked rice for serving.
Heat the oil in a large Dutch oven, brown the sausage and then the chicken, reserving in a bowl once browned. Add more oil to the pot if needed add the flour, stirring until well browned. add and brown the onion, green pepper, garlic and celery. Stir in the broth or water and stir well. Then add the chicken and sausage and remaining ingredients. Simmer about an hour, or until all is tender and thickened.
