¼ cup vegetable oil, divided
2 pounds boneless, skinless chicken thighs chicken
Kosher salt
Freshly ground black pepper
1 pound andouille sausage, diced
½ cup all-purpose flour
¼ cup unsalted butter
1 medium green bell pepper diced
1 medium onion diced
1 cup chopped celery
2 teaspoons minced garlic
1 (14-ounce) can diced tomatoes
1½ teaspoons smoked paprika
½ teaspoon cayenne
1 tablespoon chopped fresh thyme
2 bay leaves
6 cups chicken broth
4 scallions, thinly sliced, for garnish
In a stockpot or Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Season the chicken generously with salt and pepper and add it to the pot. Cook for about 5 minutes per side, until golden. Remove from the pan.
Add the sausage to the pot and cook, stirring frequently until browned, about 5 minutes. Remove the sausage from the pot.
Add the remaining 2 tablespoons of oil and the butter to the pot. When the butter is melted, reduce the heat to medium, sprinkle the flour over and cook, whisking constantly, until the flour turns golden brown and begins to give off a nutty aroma, about 10 minutes.
Add the onion, garlic, bell pepper and celery, and cook while stirring frequently, until the vegetables are softened, about 8 minutes.
Return the chicken and sausage to the pot along with the tomatoes, smoked paprika, cayenne, thyme, bay leaves and broth. Bring to a boil, reduce the heat to medium-low and let simmer, uncovered, for 45 minutes.
Serve hot, garnished with the scallions.
