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Ingredients
Scale
- 2 – 3 pounds boneless chicken breasts or thighs (undercooked)
- 32 oz cut okra (about 6 – 8 cups)
- 1 pound andouille or hot smoked sausage, diced or sliced
- ⅓ cup vegetable oil (canola, avocado, or light olive oil)
- ½ cup all-purpose flour
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup green bell pepper, diced
- 1 cup green onions, thinly chopped
- 4 cloves garlic, minced
- ¼ cup fresh parsley, chopped (or 1 tablespoon + 1 teaspoon dried parsley)
- 1 teaspoon dried thyme
- ½ teaspoon marjoram
- ½ teaspoon dried basil
- 2 dried bay leaves
- ½ teaspoon black pepper (adjust to taste)
- 1 28-ounce can diced tomatoes with juice (or 2 – 2½ cups fresh tomatoes, diced)
- 1 ½ teaspoons kosher salt (more to taste)
- ½ teaspoon Tony Chachere’s Creole Seasoning (more to taste)
- 3 quarts chicken stock, broth, or bone broth
- 4 cups cooked white rice
- Tabasco Sauce (to taste)
Instructions
- Preheat the oven to 350°F and bake okra until tender.
- Arrange and bake the chicken with olive oil, salt, and seasoning until undercooked.
- Brown the diced sausage in a pot and set aside.
- Prepare the roux by cooking oil and flour until a dark peanut butter color.
- Mix in the baked okra and diced vegetables; cook until soft.
- Incorporate garlic, tomatoes, and seasonings; cook briefly to blend flavors.
- Add the chicken and sausage, then stir in chicken stock and simmer for 2-3 hours.
- Serve into bowls with white rice and garnish as desired.
Notes
Ensure the roux is cooked properly; watch closely to avoid burning.
Simmering longer enhances the flavors; patience is key.
Adjust seasoning to personal taste before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 900
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
- Cholesterol: 85