Source: dLife

A spicy Cajun stew with chicken, sausage, and a variety of herbs and spices.

Servings

12.0
12 each  chicken thighs 24.0
24 oz  Sausage, pork, cajun style andouille, club pack 5.0
5 each  fresh green onions 1.0
1 each  medium onions 1.0
1 cup  vegetable oil, low saturated fat 1.0
1 cup  white all purpose flour 8.0
8 cup  cold water 5.0
5 each  medium celery stalk 2.0
2 tbsp  cajun seasoning 2.0
2 tsp  ground cayenne (red pepper) 2.0
2 tsp  black pepper 1.0
1 tsp  minced garlic

1. Sauté chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and sauté until soft. Set aside.
2. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
3. Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper, and garlic.
4. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder.
5. If necessary, add the remaining 1/2 cup roux.
6. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally.