Ingredients
- 1 4- to 5-pound whole chicken, cut into serving pieces
- Salt
- Cayenne pepper
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 cups chopped onion
- 1 cup chopped bell pepper
- 1/2 cup chopped celery
- about 10 cups chicken broth
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 pound andouille sausage, cut crosswise into 1/4-inch thick slices
- 1/4 cup chopped green onion (green part only)
- 2 tablespoons chopped fresh flat-leaf parsley
- Hot cooked rice, for serving
- Filé powder (optional)
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