Chicken Fricassee

Ingredients

• 24 ounce andouille sausage sliced
• 2 tablespoons cajun spice 
• 2 teaspoons cayenne pepper 
• 5 stalks celery chopped
• 12  chicken thighs 
• 1 cup flour all-purpose
• 1 teaspoon garlic minced
• 5  green onions chopped
• 2 teaspoons ground pepper black
• 1  onion chopped
• 2 teaspoons salt 
• 1 cup vegetable oil 
• 8 cups water 

Equipment

• frying pan
• sauce pan
• pot

Directions

1. Saute chicken and sausage in a large skillet for 4 to 5 minutes.
2. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
3. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
4. Put water in a large pot.
5. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes.
6. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
7. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally.
8. Serve hot over rice, if desired.