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Ingredients
US|METRIC
4 SERVINGS
- 454 grams chicken legs (and thighs)
- 2 Tbsp. kosher salt (plus more to taste)
- freshly ground black pepper (to taste)
- 118 mL canola oil
- 1/2 cup all purpose flour
- 2 rib celery (diced)
- 1 large yellow onion (diced)
- 1 red bell pepper (cored, seeded, and diced)
- 8 garlic cloves (minced)
- 1 fresh cayenne pepper (stemmed and minced)
- 1 liter chicken stock
- 454 grams andouille sausage (sliced ¼-inch thick)
- 2 cups long grain rice
- 3 Tbsp. unsalted butter
- 1 bunch scallions (thinly sliced)
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