Ingredients
Scale
- 1/2 cup flour
- 1/2 cup vegetable oil
- 1 lb chicken, chopped
- 1 lb andouille sausage, sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 6 cups low-sodium chicken stock
- 2 tsp Cajun seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne (optional)
- Fresh parsley, chopped (for garnish)
- Green onions, sliced (for garnish)
- Cooked white rice (for serving)
Instructions
- In a heavy-bottomed pot, mix flour and oil over medium heat to make a roux, stirring continuously until it turns deep brown.
- Add chicken and sausage to the pot, cooking until browned.
- Include onions, bell peppers, and celery, stirring to combine and cook for a few minutes.
- Pour in the chicken stock, add Cajun seasoning, salt, and pepper, and bring to a gentle simmer.
- Let it simmer for about 45 minutes, stirring occasionally.
- Adjust seasoning if necessary and serve hot over white rice, garnished with parsley and green onions.
Notes
For best flavor, use homemade or low-sodium chicken stock. Add fresh herbs at the end for brightness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg