cup vegetable oil
ribs celery diced
green bell pepper, diced
oz Andouille sausage, or other spicy, smoked sausage
cloves garlic, crushed fine
tsp cayenne pepper, or to taste
tsp black pepper
cups chicken broth, or as needed
boneless, skinless chicken thighs, cut in 2-inch pieces or two boneless chicken breasts.
cup minced green onions
Add the flour and oil to a stainless steel pot and cook on low heat for 20 minutes while stirring constantly until the desired color is reached. Turn heat up to medium and add the onions, celery, and bell pepper and a little salt. Cook for about 10 minutes until vegetables have softened. Add sausage, garlic, paprika, cayenne, black pepper. Then add chicken broth and simmer for 30 minutes. Add chicken and simmer for another 30 minutes. Add minced green onions if desired while chicken is cooking. Serve over rice. Will be kind of thick. May need to add more chicken stock to make it more like soup.