Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) Andouille sausage, sliced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 cups (1.9 L) chicken broth (low-sodium preferred)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 teaspoon (5 ml) Cajun seasoning (store-bought or homemade)
  • ½ teaspoon (2.5 ml) dried thyme
  • ½ teaspoon (2.5 ml) salt (or to taste)
  • ¼ teaspoon (1.25 ml) black pepper (or to taste)
  • 1 cup (100g) frozen sliced okra
  • Cooked white rice (optional)
  • Fresh parsley, chopped (for garnish)
  • Hot sauce (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  2. Add Andouille sausage and chicken to the pot and cook, stirring occasionally, until chicken is browned on all sides (it doesn't need to be fully cooked through).
  3. Pour in chicken broth and diced tomatoes. Stir in Cajun seasoning, thyme, salt, and pepper.
  4. Bring the soup to a simmer, then reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.
  5. Stir in the frozen okra and simmer for another 10 minutes, or until the okra is tender.
  6. Taste and adjust seasoning as needed, adding more salt, pepper, or Cajun seasoning to your liking.
  7. Ladle the soup into bowls. Serve over cooked white rice, if desired. Garnish with fresh parsley and a dash of hot sauce, if desired.