A flavorful Louisiana stew with chicken, smoked sausage, and fresh okra simmered in a dark roux broth.
# What You'll Need:
→ Proteins
01 - 12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
02 - 8 ounces smoked andouille sausage, sliced
→ Vegetables
03 - 9 ounces fresh or frozen okra, sliced
04 - 1 large onion, chopped
05 - 1 green bell pepper, chopped
06 - 2 celery stalks, chopped
07 - 3 cloves garlic, minced
08 - 2 tomatoes, diced or 14 ounces canned diced tomatoes, drained
09 - 2 spring onions, sliced for garnish
10 - 2 tablespoons fresh parsley, chopped for garnish
→ Roux
11 - 1/2 cup all-purpose flour
12 - 1/4 cup vegetable oil
→ Liquids & Seasonings
13 - 6 cups chicken stock
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon cayenne pepper, adjust to taste
18 - Salt and black pepper to taste
19 - 1 teaspoon Worcestershire sauce
20 - Hot sauce to taste (optional)
→ Optional
21 - Cooked white rice for serving
22 - Filé powder for thickening and flavor (optional)
# Directions:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Gradually add flour, whisking continuously. Cook, stirring constantly, until the roux achieves a deep chocolate brown color, about 15 to 20 minutes, without burning.
02 - Add chopped onion, green bell pepper, and celery to the roux. Cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Incorporate sliced andouille sausage and chicken pieces. Sauté for 5 minutes until the chicken is lightly browned all over.
04 - Stir in sliced okra and cook for 3 to 4 minutes.
05 - Add diced tomatoes, chicken stock, bay leaves, thyme, smoked paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 to 50 minutes, stirring occasionally.
06 - Remove bay leaves. Adjust seasoning as needed. For thicker consistency, sprinkle filé powder off heat. Serve hot over cooked white rice, garnished with spring onions and fresh parsley. Add hot sauce to taste if desired.
