Ingredients
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1 1/2 lbs boneless skinless chicken breasts
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4 cups unsalted chicken stock
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1/2 lb hot smoky sausage (like andouille)
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3 tablespoons olive oil
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1/4 cup flour
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1 cup sliced okra (frozen is okay)
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1 medium onion, chopped
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3 stalks celery, chopped
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2 cloves garlic, minced or pressed
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1 (14 1/2 ounce) can whole tomatoes, undrained
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1 cup spicy hot V8
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2 bay leaves
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2 teaspoons Worcestershire sauce
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3/4 teaspoon thyme
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3/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1/4 teaspoon white pepper
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1/4 teaspoon cayenne
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3 -5 dashes Tabasco sauce or 3 -5 dashes louisiana hot sauce
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1 green bell pepper, chopped
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1/2 cup sliced scallion
Instructions
- Boil chicken in stock, reduce heat and simmer until very tender.
- Remove chicken and reserve stock.
- Let chicken cool, then shred it.
- In a large dutch oven, brown the sausage over med-low heat.
- Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
- Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.
- Add the flour and stir constantly until it becomes a medium brown color.
- When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.
- Allow the sizzling to stop.
- Slowly pour in the stock, stirring well.
- Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
- Reduce heat and simmer 45 min.
- Add the chicken and sausage and allow to heat through.
- Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat.
- Serve over rice.