Ingredients | Serves 5-6

1 pound chicken thighs, sliced 

1 pound andouille sausage, (I used chorizo) cut into 1-inch pieces

1/2 cup vegetable oil

1/2 cup plain  flour

1 brown onion, chopped

1 green bell pepper, chopped 

1 celery stalk, chopped

3 cloves garlic, minced

1.2L  chicken broth

2 bay leaves

Spice mix: 1 tsp garlic powder, 1 tbsp smoked paprika, 1 tsp finely chopped rosemary, 1/2 tsp dried oregano, 1 tsp cayenne pepper, 

1 tsp salt

1 tsp freshly ground black pepper

Tabasco, optional

1 cup okra 

To serve: rice and chopped parsley (optional)

Method

1. Season chicken thighs with salt and black pepper. 

2. Place a large Dutch oven on a medium-high heat and brown the sausage.. Remove using a slotted spoon, and let drain in a bowl lined with kitchen paper. 

3. Add chicken to the pan and cook until browned on all sides. Remove using a slotted spoon, and set aside. 

4. Reduce the heat slightly and add the vegetable oil to the pan as well as the flour in two batches. Stir frequently until the mixture is milk chocolate-coloured, approx 15 minutes.

5. Add the onion, pepper, celery, and garlic to the pot, stirring to combine, let this cook for about 5 minutes. ; cook, stirring occasionally and scraping browned bits from bottom of pot 

6. Gradually stir in broth until well combined, make sure to scrape off any caramelised bits from the base of the pan. Increase heat to medium. Stir in chicken, andouille/ chorizo, bay leaves, seasoning, tabasco and okra. Bring to a boil. Reduce heat to a low simmer, and cook with the lid on for up to 1 hour. 

7. Taste and adjust seasonings, if necessary. Serve with rice and enjoy!