- 6 slices bacon, cut into 1/4-inch pieces
- 1 large onion, diced
- 2 ribs celery, diced
- 1 pinch salt
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/3 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 3 cups cold chicken broth, divided
- 1 teaspoon Worcestershire sauce
- 8 ounces andouille sausage, sliced
- 2 tablespoons finely chopped green onion (white and light green parts)
- 2 cups shredded cooked chicken breast
- 1/4 cup finely chopped green onion (white and light green parts)
- salt and freshly ground black pepper to taste
- Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
- Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt 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.
- Pour vegetable oil into the 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 and stir to combine.
- Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
- Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
- Remove from heat, stir in green onions, and season with salt and black pepper to taste.