Start by seasoning your chicken thighs with garlic powder, onion powder, paprika, parsley flakes, salt, and pepper. This spice mix gives the chicken that authentic Cajun kick.

Dredge each piece of seasoned chicken in cassava flour (or regular flour if you prefer), making sure it’s evenly coated. This will help the chicken crisp up when frying and also thicken the gravy later.

In a large skillet, heat the oil or butter over medium-high heat. Once hot, add the chicken thighs and sear them for 3-4 minutes on each side until they’re golden brown. After removing it from the skillet, set the chicken aside.

In the same skillet, toss in the onions, bell peppers, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the veggies soften and start to brown.

Stir in the chicken broth, hot sauce, and cayenne pepper. Scrape the bottom of the pan to get all those flavorful brown bits mixed into the gravy. Bring the mixture to a gentle simmer.

Return the seared chicken thighs to the skillet, nestling them into the veggies and gravy. Cover and let it cook on low heat for about 20 minutes, or until the chicken is fully cooked and tender.

If you want the gravy to be thicker, you can mix a teaspoon of cassava flour with a little water and stir it into the skillet. Let it cook for another 5 minutes until the gravy thickens to your liking.