Anthony made this recipe based off of a taste of history cooking show.


  1. 1 pack bones less skinless chicken thighs cut up
  2. 2 (1 lb) Packs of andouille sausage cut up
  3. 2 bell peppers green and red (so 4 total) diced
  4. 1 big yellow onion diced
  5. Add any other veggies you want. We threw in some green beans from our garden
  6. 3 jalapeños 2 diced (leave one whole to simmer in stew)
  7. 1 can tomato paste
  8. 2 cups veg oil
  9. 2 cups flour
  10. 3 sprigs thyme
  11. 5 cloves garlic minced
  12. 3 bunches green onion diced
  13. 1 quart chicken broth
  14. Salt for taste
  15. Brown rice to serve on top of


  1. Heat oil then add flour to make a rue until its dark brown. Be careful not to burn

  2. Add all diced veggies and whole jalapeño. Stir constantly to not let burn on medium/low heat

  3. Put in small can of tomato paste, sweat veggies for ten min. Stir constantly

  4. Then add meat, and 1 quart of chicken broth.

  5. Let simmer on low for 2/3 hours. Stir often to not let burn. Salt to taste. Serve over rice when done.

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