1 1/2 lbs Andouille sausage, chopped
2 lbs boneless skinless chicken, chopped
1/3 cup olive oil
1/2 cup flour
2 large onions, minced
1 large green pepper, minced
1 cup celery, minced
7 cloves garlic, minced
12 oz frozen okra
2 quarts water
1 can 15 oz petite diced tomatoes
2 teaspoons creole seasoning
1/2 teaspoon hot sauce

Saute Andouille sausage, remove from pot. Saute chicken, remove from pot. In the same pot mix olive oil and flour, on medium heat, stirring constantly, about 30 minutes, until roux is the color of chocolate. Add onion, green pepper, celery, garlic and okra, cook until veggies are tender, about 5 minutes. Add water and tomatoes, bring to a boil, reduce heat and simmer uncovered 45 minutes. Add chicken, sausage, creole seasoning and hot sauce, cook uncovered 1 hour. Serve over rice.

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