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6 slices of bacon, cut in 1/4-inch pieces
1 large onion, diced
2 ribs celery, diced
large pinch of salt
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp vegetable oil
1/3 cup flour
1 tsp freshly ground black pepper
1 tsp paprika
1/4 tsp cayenne pepper, or to taste
1/2 tsp dried oregano
3 cups cold chicken broth
1 tsp Worcestershire sauce
8 oz andouille sausage, sliced
2 or 3 cups pulled chicken meat
1/4 cup chopped green onions, plus more to garnish
*check for salt and seasoning, and adjust at the end!
Cook and stir bacon in a skillet over medium heat until crisp about ten minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons of bacon fat in the pan.
Return skillet to medium heat and cook onions celery and a pinch of salt until onion softens about five minutes. Add bell pepper and garlic cook until soft about five minutes.
Or vegetable oil into onion mixture, sprinkle flour and cook until browned and thick about five minutes. Add a teaspoon black pepper, paprika, oregano and cayenne pepper.
Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom. Add remaining broth and worrcestershire sauce. Increase heat to medium and simmer until thick, 10 minutes
Reduce heat add sausage chicken and bacon cook till hot
Remove from heat add green onions salt and pepper