Dark Roux Chicken and Andouille Gumbo | CookNoted

Ingredients

• 0.5 cup vegetable oil for roux
• 0.5 cup all-purpose flour
• 1 large large yellow onion, diced
• 1 large large bell pepper (any color), diced
• 3 stalk celery stalks, diced
• 4 clove garlic cloves, minced
• 8 cup chicken stock, preferably low-sodium
• 2 lb chicken thighs, bone-in and skin-on
• 12 oz andouille sausage, sliced into half-moons
• 2 bay leaves bay leaves
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp sweet paprika
• kosher salt and freshly ground black pepper
• 3 green onions green onions, sliced thin
• 4 cup cooked white rice, warm
• 2 tbsp fresh parsley, chopped