Ingredients

The following ingredients have 4 Servings
  • 4 cups cooked chicken (shredded or chopped)
  • 1 lb smoked sausage (sliced and browned (or kielbasa, andouille, etc))
  • 5 celery stalks (chopped)
  • 1 red bell pepper (seeded and chopped)
  • 1 green bell pepper (seeded and chopped)
  • 1 large onion (peeled and chopped)
  • 1 28 oz can crushed tomatoes
  • 6 cups water
  • 2 cups chicken broth
  • 12 oz beer (any)
  • 24 oz package of frozen okra (or 3-4 cups of fresh)
  • 1/2 cup dry rice (not the instant kind)
  • 1/2 cup vegetable oil
  • 1/2 cup all purpose flour
  • 1 TB minced garlic
  • 2 bay leaves
  • 4 TB Franks Red Hot sauce
  • 2 tsp SoLa Cajun Seasoning
  • 1 tsp Adobo seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper
  • 1/2 tsp black pepper

Instruction

  • Chop and prepare all vegetables and meat. Set aside.
  • In a large stock pot, combine flour and oil over medium heat. Cook and whisk constantly for about 15-20 minutes, until the mixture is a brownish red. If you burn it or see any black specks, you must start over.
  • Once the oil and flour roux is the desired color, stir in the garlic and celery, peppers, and onions. Cook and stir the vegetables for 5 minutes.
  • Slowly add the chicken broth, and stir. Add the tomatoes, beer, water, and bay leaves. Stir to combine well.
  • Add the pre-cooked chicken, browned smoked sausage, and okra. Stir and bring to a boil. Add the rice, stir, and reduce to a simmer.
  • Simmer for 15 minutes, then add the hot sauce, paprika, crushed red pepper, Adobo, hot sauce, and SoLa Cajun Seasoning.
  • Combine well, and let simmer for 15 minutes. Taste, reseason if needed. Simmer for 15-45 minutes (to your desired consistency). Remove the bay leaves.
  • Serve with crackers, hot rice, and additional hot sauce.