Ingredients
-
1/2 cup vegetable oil
-
3/4 cup all-purpose flour
-
4 tablespoons creole seasoning
-
1 cup onion, diced
-
1/2 cup red bell pepper, diced
-
1/2 cup celery, diced
-
3 tablespoons garlic, chopped
-
1 cup okra, trimmed and sliced
-
6 cups cold chicken stock
-
2 bay leaves
-
4 chicken thighs (large size, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning)
-
2 tablespoons Worcestershire sauce
-
hot sauce, to taste
-
kosher salt, if necessary
-
2 tablespoons Italian parsley, chopped
-
1/4 cup green onion, thinly Sliced
-
creole boiled rice, for serving
-
1 1/2 cups andouille sausages, diced
Instructions
- Mix your onion, celery, and bell pepper together: The Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
- Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
- Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
- Serve with Creole Boiled Rice, crusty French bread.
- Garnish with green onions, and the parsley.