- The roux:
- 1 cup flour
- 1 cup vegetable oil (or peanut, if you have it)
- The trinity:
- 1 chopped onion (1 and 1/2 cups or so)
- 4 chopped stalks of celery (3/4 to 1 cup)
- 1 chopped green pepper
- The spices:
- 1 minced jalape�o pepper
- 4-7 minced garlic cloves
- The thickener:
- 1 1lb frozen pack of chopped okra
- The liquid:
- 8-12 cups of chicken broth
- 3 large bay leaves
- The meat (chopped into bite sized chunks):
- 1-2 lbs of chicken (I use boneless skinless dark meat, but breast
- would work)
- 1 lb of andoullie sausage
Mix the flour and oil in an oven safe pan (I used a cast-iron dutch oven), and put in an oven preheated to 350 F. Cook for 2 hours, and stir about every 30 minutes. You will know it's done when it looks like dark peanut butter. When it's done, put it in a large pot on the stove, on about medium high heat. Continue stirring, and never let it sit still for more than about a minute. This is because if it burns, you have to start over.
Add the onion, green pepper, and celery, and continue stirring until the vegetables are limp. This will take 5-10 minutes. Add the garlic/ jalape�o, and continue stirring. About 2 minutes after you get a good whiff of the garlic cooking, add the okra. Keep stirring, and cook the okra until it's well thawed. This is another 5-10 minutes. When it's all glopping around in the pot, start adding stock (I warm the stock in another pot, and pour it in so it boils quickly). Stir it up good, and let it boil. Bring to a good boil, and add about 3 bay leaves. Add the meat, and let it return to a boil. After it boils, turn down the heat, cover, and simmer for about 2 hours.