Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 lb andouille sausage, sliced. 1 onion, chopped. 1 green bell pepper, chopped. 3 stalks celery, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1/2 cup all-purpose flour. 1/2 cup vegetable oil. 2 bay leaves. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp cayenne pepper. Salt and pepper to taste. Cooked rice, for serving. Chopped green onions, for garnish.
Instructions: In a skillet, brown the chicken and sausage over medium-high heat. Transfer to the slow cooker. In the same skillet, make a roux by whisking together flour and vegetable oil over medium heat until it turns a caramel color, about 10 minutes. Add the onion, bell pepper, celery, and garlic to the slow cooker. Pour the roux over the ingredients in the slow cooker. Add diced tomatoes, chicken broth, bay leaves, thyme, oregano, cayenne pepper, salt, and pepper to the slow cooker. Stir everything together, cover, and cook on low for 6-8 hours or on high for 3-4 hours. Before serving, remove bay leaves and adjust seasoning if needed. Serve over cooked rice and garnish with chopped green onions.
