Cooking Instructions

• 1

  Cut the chicken and andouille into bite-sized pieces and dice the onions, bell peppers, and celery.

• 2

  Bring the burner to medium heat. Add the flour and oil to the pot and stir for approximately 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, and celery and brown for an additional 5 minutes.

• 5

  Add the water and bouillon cubes and stir until the roux is mixed well with the water.

• 6

  Bring to a boil, and season to taste. Then reduce the heat and simmer for 1 hour or longer.

• 7

  Serve over rice.