How to Make It
1. Preheat oven to 400°F.
2. Rub chicken thighs with Cajun seasoning. Place chicken on a baking sheet coated with cooking spray. Bake at 400°F for 25 minutes or until a thermometer registers 165°F. Cool chicken; shred.
3. Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan, stirring constantly with a whisk. Cook over medium 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon.
4. Add onion, bell pepper, and celery to pan; sauté 5 minutes or until vegetables are tender. Add sausage, salt, bay leaves, and tomatoes; cook 2 minutes. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
5. Add chicken; cook 5 minutes. Add garlic; cook 5 minutes. Remove from heat; add Worcestershire sauce. Discard bay leaves. Serve over rice; sprinkle with scallions. Serve with hot pepper sauce, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews