2 quarts chicken stock
2 tablespoons olive oil
3 sprigs thyme
4 chicken thighs
4 chicken legs
3 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1 teaspoon white pepper
1 pound andouille sausage, chopped into 1/2-inch pieces
1 cup chopped onion
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 teaspoons minced garlic
1 pound white beans, soaked overnight
1 bay leaf
2 tablespoons chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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