Preheat oven to 425°F. Cut up chicken thighs into small bite sized pieces. Place in a medium sized bowl and toss with Cajun seasoning and olive oil. Place on a sheet pan lined with foil and place in oven for 20-25 minutes.
1 lb. chicken thighs, cut into small, bite-sized pieces, 2 tsp. Cajun seasoning*, 2 Tbsp. Olive oil
While the chicken is cooking, dice up the celery, jalapeño, onion and bell pepper. Place them all in one bowl. It is important to cut and prepare the veggies before making roux so you have these ingredients ready to go.
1 1/2 cups celery, chopped small, 1 jalapeño, diced, 2 large green bell peppers, diced, 1 large yellow onion, diced
In a large heavy bottomed pot (preferably a Dutch oven), over medium-low, add in grape seed oil and get the oil warm (~1-2 minutes on the stove). Then, slowly whisk in flour to combine. Switch to a wooden spoon and stir continuously for at least 20-30 minutes (without burning) or until roux becomes a dark brown color (think chocolate). DO NOT WALK AWAY FROM STOVE. Roux can easily burn.
1/2 cup grapeseed oil, 1/2 cup All-Purpose Flour
Remove chicken from the oven and set aside. When roux reaches desired color, add in celery, jalapeño, onion, and pepper into roux. Continuously stir until vegetables are soft and tender (~7 minutes). Add in garlic and stir for 30 seconds.
5 cloves garlic, minced
Whisk in chicken broth, reduce heat to a simmer and add in tomatoes, dried parsley, basil, thyme, pepper, paprika, and bay leaves. Stir and allow mixture to come to a simmer. Add in chicken and sausage.
8 cups chicken broth, 1 (14 oz). can fire-roasted tomatoes, 1 Tbsp. dried parsley, 1 tsp. dried basil, 1 tsp. thyme, fresh or dried, 1 tsp. paprika, 1/4 tsp. black pepper, 2 bay leaves, 1 (16oz.) package Andouille sausage, 1/2 inch sliced into coins or half moons
Simmer over low heat for 1-3 hours. This is a key step so the flavors meld and roux can develop.
Remove bay leaves. taste and adjust seasonings adding more salt or pepper as desired. Serve with cooked rice on top. Garnish with green onions or parsley. Enjoy!
2 cups rice (cooked separately to serve on top)