Roux:

• ½ cup vegetable oil
• ½ cup all-purpose flour

Vegetables:

• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced

Meat:

• 12 oz andouille sausage, sliced into ¼-inch rounds
• 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

Broth and Seasonings:

• 8 cups chicken broth
• 1 can (14.5 oz) diced tomatoes (optional)
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• ½ tsp smoked paprika
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper (optional for heat)
• 2 tbsp Worcestershire sauce

Garnish:

• ½ cup chopped green onions
• ¼ cup fresh parsley, chopped

Serving:

• Cooked white rice for serving