I saw this being made in Louisiana at the New Orleans School of Cooking and was able to sample the very flavoursome dish. We were given the recipe and while I was there I picked up some special southern seasoning.

This recipe makes 15-20 servings. Halve quantities for a smaller batch.

Ingredients:
1 cup oil (I used rice bran oil)
1 chicken (you can cheat here and buy a BBQ chicken)
650 grams Andouille, sliced thinly (I used kransky)
1 cup flour
4 cups chopped onions
2 cups chopped celery
2 cups chopped green capsicum
1 tablespoon crushed garlic
8 cups stock (I used vegetable)
Seasoning of your choice (I used this that I picked up in New Orleans. It consists of salt, herbs & spices, dehydrated onion, dehydrated garlic and paprika)

Method:
Brown sausage and remove from pot. Make a roux with equal parts of oil (pan must be free of particles to avoid burning) and flour to desired colour (I took it to a deep caramel colour). Add onions, celery, capsicum and garlic and stir continuously. After vegetables reach desired tenderness, return the sausage to the pot. Add chicken and cook with sausage and vegetables, continuing to stir frequently. Gradually stir in stock and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season to taste.

Delicious served over cooked rice or with crusty French bread.

Enjoy!