• 8 chicken thighs with the skin removed
  • 5 Tablespoon oil or lard
  • 6 Tablespoon Flour
  • 2 lg. onions minced
  • 1 Green pepper chopped
  • 3 stalks of chopped celery
  • 3 cloves garlic minced
  • 4 Andouille sausage or other smoked sausage
  • 2.3 litres chicken stock
  • 1.2 teaspoon dried thyme
  • 3 bay leaves
  • 1/8 teaspoon powdered cloves
  • 1/8 teaspoon powdered allspice
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried basil
  • Salt and pepper to taste
  • ½ cup chopped spring onions
  • 1 cup chopped coriander

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I have recently started making my own sausages with a view to making my own Andouille sausage (which you can’t get in the UK). I use a hot smoked polish smoked sausage (Kielbasa) which is widely available over here.
I make a homemade slaw to go with this.
Fry chicken in oil till brown, remove, fry sausage 4-5 minutes, remove. Add flour and make roux – the darker the better but the darker the less thickening power.
Add trinity (onion, bell pepper, celery) sauté till tender. Add chicken stock, garlic, spices, careful with salt as sausage may be salty. Simmer 40 min, add chicken and sausage, cook this until chicken is tender (about an hour). Remove from heat, add spring onions and chopped corriander, let sit 10 min, serve over rice.