• 1 pound chicken legs and thighs
  • 2 tablespoons kosher salt, plus more to taste
  • freshly ground black pepper, to taste
  • 1/2 cup plus 2 tablespoons canola oil
  • 1/2 cup all-purpose flour
  • 2 ribs celery, diced
  • 1 red bell pepper, cored, seeded, and diced
  • 4 garlic cloves, minced
  • 1 fresh cayenne pepper, stemmed and minced
  • 6 cups chicken stock
  • 1 pound andouille sausage, sliced 1/4-inch thick
  • 2 cups long grain rice
  • 3 tablespoons unsalted butter
  • 1 bunch scallions, thinly sliced


  • STEP 1
    1. Heat the oven to 350°F. Season the chicken all over with salt and pepper. Heat 2 tablespoons oil in a large saucepan over medium-high. Add the chicken and cook, flipping once, until browned all over, about 8 minutes. Transfer the chicken to a plate and set aside.
  • STEP 2
    2. Heat the remaining oil in the saucepan. Add the flour and cook, stirring constantly, until dark brown (like the color of chocolate), 6 minutes. Add the celery, bell pepper, and onion and cook for 1 minutes, then stir in the garlic and cayenne pepper. Cook 1 minute more, then stir in the stock. Bring to a low simmer over medium-low and stir in the 2 tablespoons salt. Simmer for 1 hour, then stir in the sausage and rice. Nestle the chicken on top, cover, and bake 30 minutes.
  • STEP 3
    3. Carefully remove from the oven and stir in the butter and scallions. Season with salt and pepper and serve immediately.

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