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2 onions, diced 1cup vegetable oil 2 bell peppers, diced 10 chicken bouillon cubes 1 whole pod garlic, finely chopped 1 pound andouille sausage, or Polish sausage 1 bunch green onions, finely chopped 1 tablespoon black pepper 1 bunch parsley (finely chopped) 1 pound chicken meat 1 tablespoon white pepper 3 tomatoes, diced, or one 12-ounce can of tomatoes, drained 1 tablespoon red pepper 1 pound okra, sliced 1 ½ cups celery, finely chopped 1 ½ cups all-purpose flour 1 gallon water Hot sauce to taste Vegetable or cooking oil White rice |
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In large, heavy pot, heat oil over medium high heat. Whisk in flour slowly to make a "roux" mixture, stirring constantly
until a deep brown color is reached. If black specks appear, you have burned the roux and must start over. Take your time, it can be tricky. When the roux is at its peak, remove from heat. Add onions, sausage, peppers, celery and garlic. Sauté and return to heat. Add water and bring to a slow boil. Add bouillon cubes and chicken meat and cook for 45 minutes at a slow simmer, skimming off the foam with a ladle. Add spices, parsley, tomatoes, green onions and okra. Cook 10 minutes more until okra is tender. |
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