My bad, recipe:

You need:
Chicken Thighs (Bone In)
Flour
Oil (Vegetable or Canola)
Seasoning
Bell Pepper (I like red)
Celery
Onion (I prefer White)
Garlic
Rice
Chicken Stock

1. Mince your Bell Pepper, Onion, Celery, Garlic
2. Add about a cup of oil or so to a pan and start to heat on medium.
3. Combine Flour and Cajun Seasoning of your choice (I use Tony's), make sure to add enough seasoning and flour to be able to make a roux from this flour. About a cups worth.
4. Pat dry your chicken, season (Salt and Pepper Mainly), dredge through flour once and set aside on a plate.
5. Cook chicken in pan, your goal here is to brown the chicken, so keep it hot, have a plate set aside with a paper towel.
6. Once chicken is browned remove on paper towel plate, its ok if its done in batches as long as the oil doesnt get too hot, if its smoking its too hot!
7. Once chicken is removed from pan, add an equal part of flour from the dredge to the pan for a roux.
8. Stir constantly, I suggest a light-med roux. Definitely start to smell the nuttiness, but don't go super dark chocolate.
9. Add the trinity and sweat. Onions should be transparent, roux will darken during this process so keep stirring. Your heat should be med-low at this point.
10. Add garlic last of course, do not burn, turn down heat as needed.
11. Add stock, not too much, I'd say 2-3 cups maybe a bit more or less, stir into roux.
12. Add chicken back and submerge, cover. Set timer for 30 mins
13. At 30 mins start rice cooking, add another 30 mins here (1 hr total)
14. Plate. Add Parsely for Garnish.

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^This is pretty traditional.
I think adding mushrooms would be great for this dish and also switching up the garnish from parsley to green onion. Play with it as you wish.