Raspberryfisher's Blog

Ingredients

• 10 tbsp Olive Oil
• 30 okra, 1/4″ slices
• 2 lbs Chicken Thighs, 1″ pieces skinned and boneless
• 6+ tbsp Flour
• 1 Onion, Chopped
• 1 Red Pepper, Seeded and Dice
• 1 Green Pepper, Seeded and Dice
• 3 Garlic Cloves, Minced.
• 14oz Tomatoes, Dice + Juice
• 5c Chicken Stock
• Cajun Spice – Cayenne, Paprika, Chili, Cloves and-or Green Tabasco
• 4 Andouille Sausage
• 12 Medium Shrimp
• 1 tsp file powder

 Steps

• Heat 2 tbsp oil at medium heat
• Add okra.
• Stir until golden brown, 12+ min.
• Transfer to bowl, set aside.
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• Add 2 tbsp of oil at medium-high.
• Add chicken
• Add flour to cover chicken.
• Saute until lightly brown.
• Transfer to new bowl, set aside.
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• Add 6 tbsp of oil.
• Heat for 2 minutes.
• Add 6+ tbsp flour.
• Stir to make a brown roux.
• Reduce to medium.
• Add onions and pepper.
• Cook until soften, 10 min.
• Add garlic, cook another 1 min.
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  Roux is a simple, important and personal  choice. Comapred to most recipes, I use more flour than most and I now do it my preference. If you do not know how to make a Roux, look on the web for more details.
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• Add okra, tomato, cook 1 min.
• Add stock and spices to taste.
• Bring to boil.
• Simmer until thicken, 20+ min.
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• Add chicken, cook another 10+ min.
• Add sausage, cook another 5 min.
• Add shrimp until pink, ~3 min.
• Add file and cook 1 min.
• Discard bay leaf.
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• Keeps for 4 days.
• Can be served with Jasmine Rice.

Variations

• Low spice – for those who family members are sensitive to spices, limited the spices during the cooking and provide Green Tabasco at the dining room table for those who want more kick.
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• Vegetarion –  Forgo the Chicken, Chicken Stock and Sausage. Replace with Halibut, Vegetable Stock and add more shrimp in.
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