Gather your meat products: 1.5 - 2 lb andouille sausage 6 bone in, skin on chicken thighs 6 bone in, skin on chicken legs
Slice 1.5-2lbs andouille lengthwise down the middle, then into roughly 1/4 inch pieces.
Sauté 6 legs & 6 chicken thighs with sausage for six minutes, turning chicken after about 3 minutes.
I only have a 12-in skillet, so my frying was done in batches. I just tossed the chicken & sausage in a nearby bowl while I finished the rest.
Dice 4-5 stalks of celery. Pull out the pale green stalks & leaves from the heart, dicing those also. Dice 4 green onions & 1 medium Visalia onion.
When the chicken & sausage are finished & removed from pan, add 2 tbsp water to deglaze the pan, then toss in green onions & Visalia onion, cooking until tender.
Measure out: 1 c all purpose flour 1 c vegetable oil
In a small saucepan, whisk together vegetable oil & flour over medium heat.
Continue cooking, whisking continuously, until roux turns a lovely dark caramel color. Note: if you've never done this before, you'll notice that the flour gets a bit stinky while it cooks.
Gather your spices: 3 tbsp Cajun seasoning 2 tbsp sea salt 2 tbsp fresh cracked pepper
In a large stockpot, place chicken, sausage, sautéed onions, celery, all your spices, garlic, water, chicken base, and chicken stock. Bring to a boil, then boil for about 15 minutes.
Stir in roux, lower heat, & simmer 2.5 hours. The chicken & skin will have fallen off the bone; I fish the skin & bones out with tongs before serving.
Serve over rice of your choice! I serve mine with my own collard greens recipe and cornbread to sop up the juices. The whole family loves it!
- 6.0 Chicken Thighs (bone in, skin on)
- 6.0 Chicken Legs (bone in, skin on)
- 2.0lb Andouille sausage
- 4.0 Celery Stalks, chopped
- Pale Green Celery Heart & leaves, chopped
- 4.0 Green onions, chopped
- 1.0 Medium Vidalia onion, chopped
- 4.0 Cloves garlic, minced
- 1.0c vegetable oil
- 1.0c Water
- 3.0Tbsp Tony Chachere's Cajun seasoning
- (any Cajun seasoning will do)
- 2.0tsp Chicken Base
- 4.0c Chicken Stock
- 4.0c Water
- 2.0Tbsp Sea Salt
- 2.0Tbsp Fresh ground black pepper