Chicken and Andouille Sausage

Ingredients

• Butter

  Unsalted

  6 tbsp or 85g

• Onions

  Raw

  ½ cup, chopped or 80g

• Green bell pepper

  Sweet, green, raw

  ½ cup, chopped or 75g

• Celery

  Raw

  ½ cup chopped or 51g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Chicken leg

  Broilers or fryers, meat only, raw

  4 leg bone and skin removed (yield from 1 or 312g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Raw Almond Flour

  12 grams or 50g

• Water

  Plain, clean water

  2 cup or 473g

• Sausage

  Beef, pork, chicken, skinless, smoked

  2 link or 168g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

Directions

1. Heat A Large Deep Ceramic Skillet Over Medium Heat. When Hot, Add The Butter, Onions, Peppers, And Celery. Cook 3 To 4 Minutes, Stirring.
2. Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper. Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.
3. Add The Water, Sausages, And Bay Leaf; Adjust Salt And Pepper To Taste, Then Cover And Reduce Heat To Low. Simmer 30 To 35 Minutes, Remove Bay Leaf And Top With Scallions.
4. Enjoy!