Chicken Fricassee

12 chicken thighs

2 (12 ounce) packages andouille sausage, sliced

5 green onions, chopped

1 onion, chopped

1 cup vegetable oil

1 cup all-purpose flour

8 cups water

5 stalks celery, chopped

2 tablespoons Cajun seasoning

2 teaspoons cayenne pepper

2 teaspoons salt

2 teaspoons ground black pepper

1 teaspoon minced garlic

Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.

To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.

Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.

Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.