Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 1 chicken (about 2 1/2 to 3 pound) cut into 6 pieces (or about 1 1/2 pounds de-boned chicken)
- Vegetable oil
- 1/2 pound (andouille) sausage, cut into 1/2 inch pieces (use a slightly hard sausage)
- 6 cups chicken broth or bouillion
- 1 cup roux mix
- 2 cups water for the roux mix
- 1 onion chopped
- 1 green pepper choppped
- 3 stalks celery chopped
- Parsley
- 1/2 teaspoon dried Thyme (I don't use)
- 2 bay leaves
- 1 teaspoon Tabasco sauce (I'd definately use less)
- salt and pepper to taste
- Scallions and rice for serving
Preparation:
Rinse the chicken pieces well, removing extra fat.Heat some of the oil in a large pot. Cook the sausage until nicely browned (about 7 min). Move the sausage to a bowl and cook the chicken in the same oil, turning, about 10 minutes. Drain fat when done.
Add the broth/bouillon to the pot with the chicken pieces. Bring to a boil and cook until the chicken is tender (about 20-30 min). Remove the chicken pieces and allow both to cool. Cut the chicken up when cool enough to handle and set aside. Skim the liquid.
In a cast iron skillet cook the vegetables for a few minutes. Add the roux mix and water and pour into the bouillon/broth.
Return the chicken and sausage to the liquid. Add in the thyme, bay, parsley, Tobasco, salt and pepper. Allow to simmer for 15 minutes.
Remove pot from heat and allow to "rest" for about 10 minutes.
Serve with the hot rice and scallions. - Aubra