Chicken and Andouille Étouffée

Name: Chicken and Andouille Étouffée
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

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Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.

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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