Ingredients:

  • ½ cup (60g) vegetable oil
  • ½ cup (60g) all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 pound (450g) andouille sausage, sliced
  • 1 pound (450g) chicken thighs, boneless and skinless, cubed
  • 1 can (14 oz / 400g) diced tomatoes, undrained
  • 6 cups (1.4L) chicken stock
  • 2 cups (300g) okra, sliced (fresh or frozen)
  • 2-3 bay leaves
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley and green onions for garnish

Instructions:

  1. Heat oil in a large pot over medium heat.
  2. Slowly whisk in the flour, stirring continuously until it reaches a dark brown color (about 15-20 minutes).
  3. Add the onions, bell pepper, celery, and garlic. Cook until softened, about 5-7 minutes.
  4. Stir in the sausage and chicken, cooking until browned.
  5. Mix in the diced tomatoes, chicken stock, okra, bay leaves, Cajun seasoning, thyme, salt, and pepper.
  6. Bring to a boil, then reduce to a simmer for 30-45 minutes, stirring occasionally.
  7. Remove bay leaves, adjust seasoning as needed. Serve hot, garnished with parsley and green onions.