Ingredients

• Extra-virgin olive oil
• 4 strips of smoked bacon
• 1 pound andouille sausage links cut into ½ inch cubes
• 4 skinless chicken thigh pieces
• 4 skinless chicken breast pieces  
• Kosher salt and fresh ground black pepper
• 2 tablespoons butter
• ½ cup all-purpose flour
• 1 medium onion, finely chopped
• 2 ribs celery, finely chopped
• 1 green bell pepper, finely chopped
• 3 cloves minced garlic
• 1 tablespoon tomato paste
• 1 tablespoon worcestershire sauce
• 1 teaspoon thyme
• 1 teaspoon chervil
• 1 tablespoon paprika
• 1 tablespoon Tabasco hot sauce
• 4 cups low-sodium chicken stock
• 2 bay leaves
• 1 cup chopped flat-leaf parsley
• 2 scallions diced green tops only

Directions

Set a Dutch oven over medium heat and add 1 tablespoon of olive oil. Cooked the bacon until crispy and remove from the pot. Add the sausage and brown lightly, stirring every few minutes. Remove and set aside on a plate. Season the chicken pieces with plenty of salt and pepper and add to the pan. Brown both sides of the chicken. Remove and set aside with the sausage.

Add 2 tablespoons butter to the accumulated bacon drippings and oil. Add flour and whisk to incorporate. Cook until the roux is the color of peanut butter about 10 to 12 minutes.

To the roux add the onion, celery, bell pepper, and garlic; cook over medium heat for 5 minutes. Add the tomato paste, Worcestershire, thyme, chervil, paprika, and Tabasco; cook an additional 2-3 minutes. Add the stock and bay leaves scrapping the bottom to pick up any brown bits. Return the chicken pieces to the pot and simmer until the chicken is tender, about 45 minutes. Remove the chicken pieces from the pot and shred the meat. Return the deboned chicken and sausage to the pot. Cook an additional 5-10 minutes.  Taste and adjust seasonings with salt and pepper.

Individually serve over or around ½ cup mounds of rice in serving bowls. Garnish with parsley and scallion tops.