Chicken and Andouille Étouffée | Saveur

Ingredients

• ³⁄₄ cup canola oil
• ³⁄₄ cup flour
• 2 stalks celery, finely chopped
• 1 small yellow onion, finely chopped
• ¹⁄₂ green bell pepper, stemmed, seeded, and finely chopped
• 2 tsp. kosher salt
• 1 tsp. cayenne pepper
• 1 tsp. freshly ground black pepper
• 1 tsp. freshly ground white pepper
• 1 tsp. dried basil
• ¹⁄₂ dried thyme
• 3 cups chicken stock
• 4 tbsp. unsalted butter, cubed
• 2 lb. boneless, skinless chicken thighs, cut into 1" pieces
• 1 lb. andouille sausage, halved lengthwise and cut crosswise into 1/2"-thick pieces
• 6 large scallions, white and green parts, thinly sliced
• Cooked white rice, for serving