Ingredients:
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, diced
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken stock
- 1 can diced tomatoes, undrained
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 1 pound shrimp, peeled and deveined
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Cooked white rice for serving
- Chopped green onions for garnish
Instructions:
- Heat the vegetable oil in the Dutch oven over medium heat. Whisk in the flour, stirring continuously until the roux reaches a deep brown color (approximately 20-30 minutes).
- Add the sausage to the roux, cook until browned. Stir in the onions, bell pepper, celery, and garlic, cooking for about 5-7 minutes until softened.
- Gradually add the chicken stock, stirring to combine. Stir in the diced tomatoes, Cajun seasoning, bay leaves, thyme, cayenne, salt, and pepper.
- Bring to a gentle boil, reduce to a simmer, and cook for 30 minutes, stirring occasionally.
- Add the chicken thighs to the pot, cooking until fully cooked (about 10-15 minutes). Stir in the shrimp and cook for an additional 5 minutes, until shrimp are pink and opaque.
- Remove bay leaves and stir in the parsley. Adjust seasoning if necessary. Serve over hot white rice and garnish with green onions.