Cooking Instructions

• 1

  Cut the chicken and andouille into bite-sized pieces and dice the onion, bell pepper, and celery.

• 2

  In a large pot, add the flour and oil, and stir over medium heat for 20-30 minutes to make a roux the color of chocolate. The roux must be stirred continuously to prevent burning.

• 3

  Once the roux is formed, stir in the chicken and andouille so they are coated with the roux. Brown over medium heat for 5 minutes, stirring frequently to keep the roux from burning.

• 4

  Stir in the onion, bell pepper, celery, and garlic and brown for an additional 5 minutes, stirring frequently.

• 5

  Add the water and bouillon cubes and stir until the roux is mixed well with the water. Bring to a boil, then reduce heat and lightly boil for 10 minutes.

• 6

  Season to taste. Then lower the heat and simmer for 2 hours.

• 7

  Serve with rice and french bread.