Ingredients:

  • ½ cup (115g) unsalted butter
  • ¾ cup (90g) all-purpose flour (plus extra for dredging chicken)
  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15ml) olive oil
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about ¾ cup)
  • 4 cloves garlic, minced
  • 1 lb (450g) Andouille sausage, sliced (optional, but highly recommended)
  • 6 cups (1.4L) chicken broth (low sodium preferred)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 2 bay leaves
  • 1 teaspoon Cajun seasoning (like Tony Chachere's)
  • 1 pound okra, sliced (fresh or frozen)
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish
  • Hot sauce, for serving (e.g., Tabasco)

Instructions:

  1. Season chicken with salt, pepper, and a light dusting of flour.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches and set aside. Don't overcrowd the pan.
  3. In the large pot, melt butter over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly, until the roux is a dark caramel color (like peanut butter). This takes time and patience.
  4. Add onion, bell pepper, and celery (the holy trinity) to the roux and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  5. If using, add sausage and cook for a few minutes to release its flavors.
  6. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Add diced tomatoes, thyme, oregano, cayenne pepper, bay leaves, and Cajun seasoning.
  7. Bring to a simmer, then add the browned chicken and okra. Reduce heat and simmer for at least 1.5 hours, or longer for a richer flavor. The longer it simmers, the better it gets!
  8. Taste and adjust seasoning with salt, pepper, and cayenne pepper as needed.
  9. Remove bay leaves before serving. Serve hot over cooked white rice, garnished with fresh parsley and a dash of hot sauce.