Ingredients:

  • 1 cup (125g) all-purpose flour
  • 3/4 cup (180ml) grape-seed or peanut oil
  • 2 lbs (900g) bone-in skinless chicken thighs
  • 1 lb (450g) smoked andouille sausage, sliced into 1/4 inch rounds
  • 2 large yellow onions, finely diced
  • 1 large green bell pepper, diced
  • 3 stalks celery, diced
  • 6 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 8 cups (1.9L) unsalted chicken stock
  • 2 dried bay leaves
  • 1/2 tsp cayenne pepper
  • 1 lb (450g) fresh or frozen sliced okra
  • 1/2 cup green onions, sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place a 7-quart cast iron Dutch oven over medium-high heat. Add sliced andouille sausage in a single layer and sear until edges are crispy and fat is rendered. Remove sausage with a slotted spoon and set aside.
  2. Add the oil to the rendered sausage fat in the pot. Gradually whisk in the flour. Increase heat to medium-high, whisking constantly for approximately 15 minutes until the roux reaches a dark mahogany color, similar to dark chocolate.
  3. Immediately add the diced onions, bell pepper, and celery (the Holy Trinity) to the roux. The moisture will act as a thermal brake to stop the cooking process. Sauté for 5 minutes until softened.
  4. Stir in the minced garlic, Cajun seasoning, and thyme, cooking for 1 minute until fragrant.
  5. Slowly pour in the chicken stock while whisking to incorporate the roux smoothly. Add the chicken thighs, the seared sausage, bay leaves, and cayenne pepper.
  6. Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes. If using okra, add it during the last 20 minutes of simmering.
  7. Remove chicken thighs; shred the meat and discard the bones. Return the meat to the pot. Stir in green onions and parsley. Serve hot with rice and filé powder at the table.