1 whole chicken, cut in pieces 1 cup sliced okra 1 cup vegetable oil 1 cup flour 1 cup chopped onions 1 cup chopped celery 1 /2 cup diced green bell pepper ¼ cup diced yellow bell pepper ¼ cup diced red bell pepper 1 TBS minced...

• 1 whole chicken, cut in pieces
• 1 cup sliced okra
• 1 cup vegetable oil
• 1 cup flour
• 1 cup chopped onions
• 1 cup chopped celery
• 1 /2 cup diced green bell pepper
• ¼ cup diced yellow bell pepper
• ¼ cup diced red bell pepper
• 1 TBS minced garlic
• ½ cup diced tomatoes
• ½ cup tomato sauce
• 1 cup sliced smoked sausage
• ½ tsp thyme
• ½ tsp basil
• 2 quarts chicken stock
• ½ cup sliced green onions
• ¼ cup chopped parsley
• 1 bay leaf
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Louisiana Hot Sauce

1. Into a heavy skillet, heat oil over medium high heat; add flour and stir constantly until brown roux is reached, about 20 minutes
2. Add onions, celery, bell peppers, garlic, and diced tomatoes; sauté 3-5 minutes until vegetables are wilted
3. Add chicken and blend into roux mixture
4. Add tomato sauce, sausage, thyme, and basic; continue cooking 3-5 additional minutes, stirring occasionally
5. Slowly pour in stock, constantly stirring into the roux mixture; add liquid until a “stew consistency” is reached
6. Add green onions, parsley, bay leaf, salt, pepper, and hot sauce and cook 10-15 minutes
7. Add okra and continue to cook until chicken is tender
8. Served over steamed rice

Serves 6