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Louisiana Chicken Gumbo
|2||lbs||Skinless, Boneless Chicken Thighs|
|1||ea||Green Bell Pepper|
|2||tbls||Fresh Chopped Thyme|
|½||tsp||Fresh Ground Black Pepper|
Preheat oven to 425º. Place the flour in an oven-safe pan and bake approximately 45-55 minutes until it is the color of cinnamon. As soon as it is done, remove from the hot pan and set aside.
In Dutch Oven or thick bottomed pot sautee the Trinity (Onion, Celery and Bell Pepper) just until soft. Add all the spices including garlic and Bay Leaves, stir, then add 2 cups of the chicken broth. Then layer the chicken in the bottom (they don't have to be covered by the liquid). Bring it up to a simmer, reduce the heat to med-low, put the lid on and cook until the chicken is just cooked (about 15-20 minutes).
Remove chicken and let rest until cool enough to pull. In the mean time in a bowl add the remaining chicken broth to the browned flour and whisk until thoroughly mixed to a slurry. Add to Dutch Oven. Slice Andouille Sausage lengthwise and then into ¼" thick pieces and add to the Dutch Oven as well. Let simmer for 20 minutes.
Pull the cooled chicken with a couple of forks into bite size chunks. Remove Bay Leaves, add chicken and finally add chopped scallions.
Mix and serve over a bed of rice, stale sourdough bread slabs or just in a bowl.