Spicy Chicken & Andouille Gumbo

Preparation

1. Cut chicken thighs into bite-sized pieces and slice andouille into rounds.
2. Dice onions, bell peppers, and celery. Mince garlic.
3. Heat vegetable oil in a heavy Dutch oven or stock pot over medium. Whisk in flour to start the roux.
4. Stir roux constantly until dark chocolate brown — about 45–60 minutes.
5. Add holy trinity to roux and sweat until onions soften, about 10–12 minutes.
6. Add garlic and cook 1 minute.
7. Slowly whisk in warm chicken stock.
8. Add Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, bay leaves, black pepper, cayenne, hot sauce, and Worcestershire.
9. Simmer uncovered 60–90 minutes, stirring occasionally, until body coats the back of a spoon.
10. Add chicken and andouille. Simmer until chicken is tender, about 25–30 minutes.
11. Finish with parsley and green onions. Salt to taste.
12. Serve over cooked white rice.