1 cup King Arthur Flour all-purpose flour
3/4 cup Spectrum Sunflower oil
1 1/2 cups diced organic yellow onion
3/4 cup diced organic celery
3/4 cup diced organic green bell peppers
3-4 cloves organic garlic, minced
1 lb. Niman Ranch andouille sausage, cut crosswise into ½ inch slices
1 Tbsp. Creole seasoning
2 tsp. Annie’s Worcestershire sauce
1 tsp. Kosher salt
1 tsp. pepper
3 bay leaves
6 cups Field Day chicken broth
1 lb. boneless Smart chicken thighs, cut into 1 inch chunks
1/4 cup fresh organic parsley
1/2 cup chopped organic green onions
In a heavy bottomed pot over medium heat, heat vegetable oil for 5 minutes.
Add flour gradually, stirring or whisking to combine with the oil. After adding all the flour, reduce heat to low and cook, stirring frequently with a wood spoon for 45-60 minutes or until it ranges from a peanut butter color to a dark brown.
Once your roux is done, add in your onions, celery, and bell peppers. Cook for 4-5 minutes.
Add in your garlic and cook for 30 seconds to 1 minute.
Next, add in your sausage, Creole seasoning, Worcestershire sauce, salt, pepper, stir to combine.
Add in your bay leaves and chicken broth. Stir to combine, bring to a boil.
Reduce heat to medium low, stirring occasionally, uncovered for 30-45 minutes.
Add in your chicken and simmer for 1 hour. Add in your parsley and green onions.