Ingredients

• 6 slices bacon , cut into 1/4-inch pieces
• 1 large onion , diced
• 2 ribss celery , diced
• 1 pinch salt
• 1 green bell pepper , diced
• 1 red bell pepper , diced
• 3 cloves garlic , minced
• 1 tablespoon vegetable oil
• 0.33 cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 0.5 teaspoons dried oregano
• 0.25 teaspoons cayenne pepper , or to taste
• 3 cups cold chicken broth , divided
• 1 teaspoon Worcestershire sauce
• 2 cups shredded cooked chicken breast
• 8 ounces andouille sausage , sliced
• 0.25 cups finely chopped green onions , white and light green parts
• 2 tablespoons finely chopped green onions , white and light green parts
• salt and freshly ground black pepper to taste

Instructions

1. 1 Cook and stir bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl using a slotted spoon, reserving 2 tablespoons bacon fat in the skillet.
2. 2 Return the skillet to medium heat; cook and stir onion, celery, and a pinch of salt in bacon fat until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
3. 3 Pour vegetable oil into onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper; stir to combine.
4. 4 Pour 1/4 cup chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Pour in remaining 2 3/4 cups broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
5. 5 Reduce heat to low. Add chicken, andouille sausage, and bacon. Cook until heated through. Remove from heat, stir in 1/4 cup plus 2 tablespoons green onions, and season with salt and black pepper.

Nutrition per serving