1. Bring chicken, quartered onion, halved celery, peppercorns, 2 bay, carrots, thyme sprigs, and 10 cups water to a boil in an 8-qt. saucepan. Reduce heat to medium-low; simmer until chicken is cooked through, 35-40 minutes. Remove chicken; cool, then shred meat. Strain stock; discard solids and set aside.
2. Heat butter in an 8-qt. saucepan over medium-high heat. Whisk in flour; cook, stirring, to make a dark roux, 18-20 minutes. Add remaining chopped onion, celery, and bay, plus bell peppers, garlic, salt, and pepper; cook, stirring, until soft, 8-10 minutes. Add andouille, Creole seasoning, cayenne, dried thyme, and chile flakes; cook until fat begins to render from sausage, 3-4 minutes. Stir in 5 ½ cups of reserved stock (chill remainder for another use); bring to a boil. Reduce heat to medium; cook, stirring, until thickened, 8-10
I used chicken andouille sausage
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|Serving Size: 1 Serving (428g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 493 (56%)|
|Amt Per Serving||% DV|
|Total Fat 54.8g||73 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 200.6mg||62 %|
|Sodium 799.3mg||28 %|
|Potassium 648mg||17 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 53g|
|Protein 39.8g||57 %|
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Calories per serving: 876
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