Ingredients:
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 lb andouille sausage, sliced
1 lb boneless skinless chicken thighs, cubed
1 lb shrimp, peeled and deveined
1 (14.5 oz) can diced tomatoes
4 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp paprika
1/2 tsp cayenne pepper (optional)
Salt and pepper to taste
2 tbsp chopped parsley
Cooked white rice, for serving
Instructions:
- In a large pot or Dutch oven, make a roux by whisking flour and oil over medium heat. Stir constantly until it turns a deep brown (about 15-20 minutes).
- Add onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
- Stir in sausage and cook 5 minutes. Add chicken and cook until lightly browned.
- Add diced tomatoes, chicken broth, bay leaves, thyme, paprika, cayenne, salt, and pepper. Bring to a boil, then reduce to simmer. Cover