Ingredients
- ¾ cup extra virgin olive oil
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1½ cups flour
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1 cup chopped onion
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1 teaspoon minced garlic
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4 cups water
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2 cups cut up andouille sausage
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1 (2-3-pound) chicken, cut into small parts
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2½ tablespoons Worcestershire sauce
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1½ teaspoons Louisiana hot sauce
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2½ teaspoons sea salt
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4 cups white wine
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½ teaspoon filé powder
Directions
- Set Skillet to 275ºF and add oil and flour. Stir the mixture constantly for 10-12 minutes or until dark brown in color.
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Add onion and continue cooking until onion is translucent. Next, add garlic along with the water stirring constantly.
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Mix in Worcestershire and hot sauce, followed by the andouille sausage.
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Place in chicken, followed by the wine and salt. Mix together and cover with lid.
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Let simmer for 1½ hours or until chicken has reached 165ºF.
Recipe Note
TIPS
Serve with rice and filé powder.
