Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon vegetable oil
  • 1 ½ lb. boneless skinless chicken thighs trimmed and cut in bite size pieces
  • 12 ounces andouille sausage
  • ½ cup unsalted butter
  • ½ cup flour
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 4 cups low sodium chicken broth
  • 1 ½ cups cut okra
  • 1 ½ teaspoon Cajun seasoning (more or less to taste)
  • ½ teaspoon dried thyme 
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • ¼ cup chopped fresh parsley
  • 1 tablespoon file powder
  • Cooked rice (for serving)

Instruction

  • Heat the vegetable oil in large Dutch Oven or heavy pot over medium heat. Add the chicken and andouille sausage cooking until the chicken is cooked through and both meats are lightly browned. Using a slotted spoon remove the meat from the pot and place it a bowl. Cover the bowl and set it aside. Remove the fat from the bottom of the pot.
  • In the same pot melt 1/2 cup butter over medium low heat. Whisk in 1/2 cup flour. Continue whisking until you have a smooth sauce. Continue cooking and whisking almost constantly until the flour turns a dark brown. This can take up to 30 minutes and must be stirred continuously so it does not burn.
  • Add the onions, celery, and bell peppers cooking for 3 minutes while stirring constantly. Add the garlic cooking for an additional 2 minutes. Stir in the chicken broth, okra, Cajun Seasoning, thyme, black pepper, and bay leaves. Bring it a low boil and then reduce the heat to a simmer. Simmer for 30 minutes. Then add the chicken and sausage back to the pot and simmer for another 30 minutes. Right before serving remove from the heat and stir in the parsley and file powder. Served over cooked rice.