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Ingredients:
In a large deep pan, heat oil and simmer andouille until the oil has been cooked out.
Remove the andouille, and sauté the garlic, onions, bell peppers, and celery until the onion is translucent, remove once completed.
Add the onion, bell pepper, and garlic mixture back to the pan, add the sherry and cook until almost dry.
Add in the flour, mixing it well so all the flour is “wet”, and mix it around to cook the flour just a bit.
Add in the chicken, sausage, water, and both bases into the pan. Bring to a simmer and cook until the flour has a chance to fully thicken.
Thin back out with the tomatoes and the half and half, and allow to stew for about 20 minutes.
Simmer until the chicken is fully heated through.
Garnish with green onions and serve with a side of rice.
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