Ingredients:

  • 1 cup (125g) All-purpose flour
  • 1 cup (240ml) High-smoke point oil
  • 1.5 lbs (680g) Bone-in, skinless chicken thighs
  • 1 lb (450g) Andouille sausage, sliced into 1/2-inch rounds
  • 1 lb (450g) Large Gulf shrimp, peeled and deveined
  • 2 cups (300g) Yellow onion, diced
  • 1 cup (150g) Green bell pepper, diced
  • 1 cup (120g) Celery, diced
  • 4 cloves Garlic, minced
  • 2 cups (200g) Fresh okra, sliced
  • 1 tbsp (15g) Cajun/Creole seasoning
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 6 cups (1.4L) Chicken stock
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) Filé powder

Instructions:

  1. Heat a splash of oil in your Dutch oven and brown the 1.5 lbs (680g) chicken thighs until a deep golden crust forms. Note: This creates fond on the bottom of the pot, which adds massive flavor.
  2. Remove chicken and sear the 1 lb (450g) andouille rounds until the edges are crisp and charred. Remove and set aside.
  3. Whisk 1 cup (240ml) oil and 1 cup (125g) flour together in the same pot over medium heat.
  4. Stir constantly for 30-45 minutes until the color matches a Hershey’s chocolate bar. Note: The aroma will shift from nutty to deeply toasted.
  5. Dump in the onions, peppers, and celery. Stir until the vegetables soften and the roux stops darkening.
  6. Gradually whisk in 6 cups (1.4L) chicken stock and 1 tbsp (15ml) Worcestershire sauce. Add the 1 tbsp (15g) Cajun seasoning, bay leaves, and thyme.
  7. Return chicken and sausage to the pot. Simmer on low for 1 hour 15 mins until the chicken is tender and falling off the bone.
  8. Add the 2 cups (200g) of okra and 4 cloves of minced garlic. Simmer for another 10 minutes.
  9. Drop in the 1 lb (450g) of peeled shrimp. Cook for 5 minutes until the shrimp turn opaque and pink.
  10. Turn off the heat and stir in 1 tsp (5g) filé powder. Let it rest for 10 minutes before serving.