Chicken-And-Andouille Étouffée

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1/4 cup canola oil

1/4 cup whole wheat flour

1 onion, diced

1 small green bell pepper, diced

2 celery ribs, finely diced

2 garlic cloves, thinly sliced

Salt and freshly ground black pepper

1 andouille sausage (about 3 ounces), cut into 1/2-inch dice

1 tablespoon tomato paste

2 cups low-sodium chicken broth

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

Steamed rice and hot sauce, for serving

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