Ingredients

• 4 pounds skinned and boned chicken thighs
• 4 (32-oz.) boxes chicken broth
• 4 medium onions, chopped
• 1 pound andouille or smoked sausage
• 1 pound tasso or smoked ham
• 2 large green bell peppers, chopped
• Hot cooked rice
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 large celery ribs, chopped
• 1/3 cup chopped fresh parsley
• 4 large garlic cloves, minced
• 1 1/2 teaspoons dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon ground red pepper

Optional

• Garnishes: sliced green onions, filé powder