In a bowl, combine all Marinade ingredients and toss with Chicken. Let marinate for at least 30 minutes.
Make the Roux: In a large pot or Dutch oven, melt Butter over medium heat. Whisk in Flour and cook, stirring constantly, until the roux is a light brown color, about 5-7 minutes.
Add Onion, Celery Stalks, and Green Bell Pepper to the pot and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Add Andouille Sausage and cook for 3-5 minutes, until lightly browned.
Stir in all Sauce ingredients, including the browned Chicken. Bring to a simmer.
Reduce heat to low, cover, and simmer for 60-75 minutes, or until Chicken is tender.
Remove Bay Leaf before serving. Serve with rice.
Ingredients
6
Chicken
2 lbs900 gChicken Thighs-boneless, skinless, cut into 1-inch pieces
Marinade
1 tbsp15 mLCreole Seasoning
1 tsp5 mLGarlic Powder
1/2 tsp2.5 mLBlack Pepper
Roux
1/4 cup57 gAll-Purpose Flour
1/4 cup57 gButter
Sauce
1240 mLOnion-chopped
2120 gCelery Stalks-chopped
1120 gGreen Bell Pepper-chopped
3 cloves9 gGarlic-minced
1 (28 oz) can794 gCrushed Tomatoes
1 (8 oz) can227 gTomato Sauce
1 tbsp15 mLCreole Seasoning
1 tsp5 mLPaprika
1/2 tsp2.5 mLCayenne Pepper
1/4 tsp1.25 mLThyme
1 bay leaf2 gBay Leaf
8 oz227 gAndouille Sausage-sliced
Equipment
Large pot or Dutch oven
Mixing bowl
Whisk
Instructions
In a bowl, combine all Marinade ingredients and toss with Chicken. Let marinate for at least 30 minutes.
Make the Roux: In a large pot or Dutch oven, melt Butter over medium heat. Whisk in Flour and cook, stirring constantly, until the roux is a light brown color, about 5-7 minutes.
Add Onion, Celery Stalks, and Green Bell Pepper to the pot and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Add Andouille Sausage and cook for 3-5 minutes, until lightly browned.
Stir in all Sauce ingredients, including the browned Chicken. Bring to a simmer.
Reduce heat to low, cover, and simmer for 60-75 minutes, or until Chicken is tender.
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