Instructions

• Cut the vegetables: Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper, 1 medium yellow onion, and 3 celery stalks.
• Prepare the remaining aromatics: Prepare the following, placing each in the same small bowl as you complete it: Mince 6 garlic cloves; coarsely chop the parsley; add 2 tablespoons of Cajun seasoning, 2 teaspoons dried thyme, 2 bay leaves, and ½ teaspoon cayenne pepper; stir to combine.
• Cut the chicken: If using raw chicken, dice 1 pound boneless chicken thighs into 1-inch pieces. Season with 1 ½ teaspoons kosher salt, 1 ½ teaspoons black pepper, and the remaining 1 tablespoon Cajun seasoning. If using rotisserie chicken, pick the meat and shred (about 4 cups).
• Cook the sausage: Cut 14 ounces andouille sausage crosswise into ½-inch-thick rounds. Cook in a large pot or Dutch oven over medium-high heat until browned and releases its fat, about 5 minutes. Transfer to a plate.
• Brown the chicken: If using raw chicken, add 1 tablespoon oil and the chicken to the pot. Cook until browned, about 10 minutes. Use a slotted spoon to transfer chicken to the plate with sausage.
• Cook the roux: Reduce heat to medium. Add 4 tablespoons butter, the remaining oil, and ½ cup flour to the pot. Cook, stirring constantly, until roux resembles melted milk chocolate, 10 to 20 minutes.
• Add the aromatics and meat: Increase heat to medium-high and add bell pepper mixture. Cook until onions are translucent, about 10 minutes. Add garlic mixture, sausage, and chicken back to the pot. Cook until garlic is fragrant, 2 to 3 minutes.
• Simmer: Add 6 cups chicken broth. Bring to a boil, reduce heat to medium-low, and simmer uncovered until thickened, 35 to 45 minutes. Prepare scallions and rice during this time.
• Serve: Taste and season with more kosher salt as needed. Serve with cooked white rice, scallions, hot sauce, and filé powder if desired.