Directions

1. Heat a lightly grease a large skillet over medium low heat. Add the andouille sausage, cook and stir frequently until some the oils have been released and then remove from the pan. Scrape up any brown bits. Add the butter and melt over medium low heat. Once melted add the flour and stir consistently until it turns a light brown color that resembles peanut butter.
2. Add the finely chopped onions, bell peppers and celery to the roux. Add a healthy pinch of salt and 1 tsp of your cajun/creole seasoning. Turn the heat up to medium or medium-high and let it cook for a bit and then scrape up brown bits (don't let it burn).
3. Add the garlic, worcestershire sauce and stock/water. Simmer on low, uncovered for 20 to 30 minutes, stirring to prevent sticking. If your broth gets to thick, add more stock/water. After the 20 to 30 minutes, add the parsley, green onion, and the chicken and sausage to the pan. Cook until chicken is cooked through and then serve over rice.