Ingredients
3 Tablespoons + 1 teaspoon grapeseed or vegetable oil, divided
14oz Andouille sausage, sliced into half moons
4 skin-on, bone-in chicken thighs (about 1-1/4lb)
1 Tablespoon + 1 teaspoon Cajun seasoning
6 Tablespoons gluten-free or all-purpose flour (I used white rice flour)
1 green bell pepper, chopped
2 small celery stalks, chopped
1 large shallot or 1 small onion, chopped
2 cloves garlic, minced
2 Tablespoons tomato paste
56oz low-sodium chicken broth
2 bay leaves
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (or more or less, optional)
Preparation
