Ingredients:
- 1 cup (120g) all-purpose flour
- ¾ cup (170ml) vegetable oil (or canola oil)
- 1 large yellow onion, chopped (about 1 ½ cups/230g)
- 1 green bell pepper, chopped (about 1 cup/150g)
- 2 celery stalks, chopped (about ¾ cup/100g)
- 4 cloves garlic, minced (about 2 teaspoons/12g)
- 1 teaspoon Cajun seasoning (store-bought or homemade)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound (450g) andouille sausage, sliced (about ¼-inch thick)
- 8 cups (1.9L) chicken broth (low sodium preferred)
- ½ cup (60g) okra, sliced (fresh or frozen)
- 1 (14.5-ounce/411g) can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- Cooked white rice, for serving
- Chopped fresh parsley or green onions, for garnish (optional)
Instructions:
- Heat the oil in the pot over medium heat. Gradually whisk in the flour, stirring constantly to prevent lumps. Cook, stirring continuously, until the roux is a deep, dark reddish-brown (peanut butter color). This can take 20-30 minutes – don't rush it, and don't burn it!
- Add the onion, bell pepper, and celery to the pot. Sauté until softened, about 8-10 minutes. Add the garlic, Cajun seasoning, thyme, oregano, bay leaf, and cayenne pepper (if using) and cook for 1 minute more.
- Add the chicken and andouille sausage to the pot. Cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and simmer for 1 hour.
- Stir in the okra, diced tomatoes (undrained), and Worcestershire sauce. Simmer, uncovered, for another 30 minutes, or until the okra is tender.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve hot over cooked white rice, garnished with parsley or green onions (if desired).