Description
A rich and flavorful dish that brings the heart of Louisiana right to your kitchen with smoky flavors and hearty ingredients.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, diced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups okra, sliced
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- Salt and pepper, to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
- Fresh parsley, for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux, cooking until it turns a dark brown color, about 20-30 minutes.
- Add the chopped onion, bell pepper, and celery to the roux, cooking until softened. Stir in the minced garlic and let it sauté for another minute until fragrant.
- Add the sliced sausage and diced chicken to the pot. Cook until the chicken is no longer pink.
- Pour in the chicken broth and add the diced tomatoes, okra, Cajun seasoning, bay leaves, and salt and pepper. Bring to a simmer and cook for at least 1 hour, stirring occasionally.
- Remove the bay leaves before serving. Serve over cooked white rice and garnish with chopped green onions and fresh parsley.
Notes
For a deeper flavor, consider using homemade chicken broth. Adjust the Cajun seasoning according to spice tolerance. Adding shrimp or crab meat in the last 10 minutes can elevate the dish.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg