• Serving Size 8
  • Total Time 15 minutes



  • 2 tbsp vegetable oil
  • 1 ½ lbs boneless skinless chicken thighs chopped into 1 ½” pieces
  • 8 oz Andouille Sausage sliced
  • ¼ cup unsalted butter
  • ½ cup flour
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 green bell pepper chopped
  • 1 cup celery chopped
  • 1 tbsp Creole seasoning
  • ½ chicken bouillon cube
  • ½ tbsp smoked paprika or substitute traditional paprika
  • 1 bay leaf
  • 1 14 oz can chopped tomatoes
  • 6 cups chicken stock
  • 1 lb shrimp peeled and deveined
  • 3 green onions chopped
  • ¼ cup parsley chopped


  • Lightly season chicken with salt and pepper. Heat oil in a Dutch oven or heavy bottom pot over medium heat. Cook the chicken until browned on each side. Remove chicken from pot and set aside, reserving the oil in the pot. Add sausage and cook until browned on the edges. Remove and set aside with the chicken.
  • Add the butter to your pot and cook until melted. Push any remaining chicken and sausage bits to the center. Stir in flour and cook on medium low heat until it reaches a dark brown color, about 25 minutes. Turn off burner and let cool slightly.
  • Add onion, garlic, bell pepper, and celery to your roux. Coat the vegetables and cook for 8 minutes, stirring often.
  • Add chicken and sausage back to the pot along with Creole seasoning, chicken bouillon, paprika, and a bay leaf. Let it cook for 5 minutes. Stir in tomatoes and chicken stock. Bring to a boil and then reduce to a simmer, uncovered for 45 minutes.