Chicken Sausage Stew (Anguilla)

The cooked flour and oil mixture, known as roux, thickens this gumbo-inspired stew. A spicy sauce adds body, enriches the colour and taste and provides slightly tangy notes for a more rounded flavour.

¼ cup ketchup
3 cloves garlic, minced
1 Tbsp. sugar
1 Tbsp. hot pepper sauce
1 tsp. browning sauce, optional
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. ground paprika
½ tsp. sea salt
½ tsp. dried oregano
½ tsp. ground allspice
½ tsp. black pepper, freshly cracked
8 chicken thighs, bone-in, skin removed (~ 3 lbs)
1 lb andouille chicken sausage links, fully cooked, sliced
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 ribs celery, finely chopped

In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables.

Cover; refrigerate 8 hours or overnight.

Transfer chicken mixture to a 4 or 5 qt slow cooker.

Cook, covered, on LOW until chicken is tender, 6-8 hours.

Serve with naan.