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Ingredients
US|METRIC
4 SERVINGS
- 1 cup canola oil
- 1 cup all purpose flour
- 1 red pepper (large, diced)
- 1 green pepper (large, diced)
- 1 yellow pepper (large, diced)
- 2 celery stalks (diced)
- 1 Tbsp. garlic (minced or grated)
- 1 onion (diced, optional, original recipe does not call for it)
- 1 oz. diced tomatoes (large can, 14, I like to use fire roasted)
- 1 Tbsp. dried oregano
- 1 Tbsp. dried thyme
- 1 Tbsp. dried basil
- 1 Tbsp. Creole seasoning (rounded)
- 1 tsp. chili powder
- 2 tsp. cayenne pepper (less if you do not want it too hot more if you do)
- 1 Tbsp. black pepper
- 2 tsp. salt
- 8 cups chicken broth (two 1 quart cartons)
- 1 1/2 lb. andouille sausage (sliced + halved again into half circles, NO substitutions)
- 3 boneless skinless chicken thighs (may sub chicken breast if desired)
- file powder (for serving)
- white rice (for serving)
- 5 bread (ingredient-beer-, /] for serving)
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