1/2 cup oil
1 cup flour
2 smallish bell peppers – 1 red, 1 green
1 large onion
2 stalks of celery
2 cloves of garlic
1 lb boneless skinless chicken thigh meat
1 lb andouille or similiar sausage
chicken stock – 4 cups
scallions to garnish
Chop everything choppable into fairly fine bits – the meats should be larger then the vegetables. Season the chicken with some cayenne, salt and pepper and brown. Set aside, and make your roux in the same pot. I use less oil because I think it keeps the roux from breaking. When the roux is right, toss in the chopped vegetables and stir it all up, then add the sausage and chicken. Then the stock, and season to taste with cayenne, salt, pepper, oregano and thyme. Let simmer slow for as long as you can bear it – at least half an hour. Serve over rice – if you have more patience then I do, serve over rice the next day, it will be better.
Or, substitute ingredients of your preference and cook how you like.