12 oz andouille sausage (or kielbasa, plus 1 tbsp paprika)
6 tbsp vegetable oil
12 chicken thighs on the bone
1/2 cup flour
4 tsp salt
2 tsp black pepper
1/4 cup flour
2 medium sweet onions, sliced
2 red bell peppers, sliced
2 ribs celery, chopped
10 oz fresh or frozen okra, chopped
6 garlic cloves, chopped
1 tsp crushed red pepper flakes
3 bay leaves
2 tsp thyme
1 (15 oz) can peeled tomatoes, chopped
8 cups chicken broth
2 tbsp cider vinegar
3 scallions
1. cut sausage into large bites
2. render (cook) sausage in vegetable oil in large pot
3. mix 1 cup flour with salt, and pepper
4. dredge chicken thighs in flour
5. remove sausage from oil when oil has darkened with paprika (7 mins)
6. brown chicken thighs in oil in large pot
7. remove thighs once browned
8. add 1/4 cup flour to create a roux and brown for 3 minutes
9. add red pepper, celery, and onions to roux and cook 5 minutes
10. add okra and garlic
11. add bay leaves, red pepper flakes, and thyme to pot and cook 5 minutes
12. stir in chicken stock
13. stir in tomatoes
14. add chicken and sausage to pot, simmer 25 minutes
15. serve over white rice
serves 12
