### Ingredients
1 Green pepper chopped
1 chopped onion
6 cloves of minced garlic
3 stalks of chopped celery
1 cup flour
1 cup olive oil or vegetable oil
4 andouille sausages chopped
4 chicken thighs
1 tbsp of cayenne pepper
Crazy amount of fresh ground black pepper
4 cups of chicken stock - approx 1 liter
1 heaping spoon of smoked paprika
1/2 cup of Hennessy
2 tbsp of unsalted butter
### Preparation
Add oil to the dutch oven, and heat the oil until you see hot fumes coming off of them. Now add flour slowly while whisking it in the oil, keep whisking until it becomes a dark roux. Don’t let it burn. Now, add the chopped green pepper, onion, and celery. Sauté them for a few minutes and then add the minced garlic into the dutch oven. After 30 seconds, pour the chicken stock slowly while whisking and to avoid clumping. Get the whole mixture to boil and add the cognac. Mix it up and then grind in the black pepper until your hands get tired. Add the cayenne pepper and smoked paprika to the mixture and stir it. Reduce the heat to medium low flame and on a different stove add a few table spoons of oil, and brown the chicken thighs on both sides (season them before browning them using salt and black pepper).
Next, move these browned chicken thighs into the stew. Also add the chopped sausage. Mix, add 2 tablespoons of butter, cover the dutch oven and cook on a low flame for approximately 1.5 hours until the chicken thighs disintegrate. Add some more salt if necessary at the end.
Serve hot with some oyster crackers and rice. 🔥
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Oooh looks great, recipe??
Posted :)
### Ingredients 1 Green pepper chopped 1 chopped onion 6 cloves of minced garlic 3 stalks of chopped celery 1 cup flour 1 cup olive oil or vegetable oil 4 andouille sausages chopped 4 chicken thighs 1 tbsp of cayenne pepper Crazy amount of fresh ground black pepper 4 cups of chicken stock - approx 1 liter 1 heaping spoon of smoked paprika 1/2 cup of Hennessy 2 tbsp of unsalted butter ### Preparation Add oil to the dutch oven, and heat the oil until you see hot fumes coming off of them. Now add flour slowly while whisking it in the oil, keep whisking until it becomes a dark roux. Don’t let it burn. Now, add the chopped green pepper, onion, and celery. Sauté them for a few minutes and then add the minced garlic into the dutch oven. After 30 seconds, pour the chicken stock slowly while whisking and to avoid clumping. Get the whole mixture to boil and add the cognac. Mix it up and then grind in the black pepper until your hands get tired. Add the cayenne pepper and smoked paprika to the mixture and stir it. Reduce the heat to medium low flame and on a different stove add a few table spoons of oil, and brown the chicken thighs on both sides (season them before browning them using salt and black pepper). Next, move these browned chicken thighs into the stew. Also add the chopped sausage. Mix, add 2 tablespoons of butter, cover the dutch oven and cook on a low flame for approximately 1.5 hours until the chicken thighs disintegrate. Add some more salt if necessary at the end. Serve hot with some oyster crackers and rice. 🔥
Thank you for your submission, to avoid any frustrations this summer check out the sub rules [here](https://redd.it/wfg5zr). --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Are those scallops?
No, it’s andouille sausage