2 T. olive oil
2# chicken breasts cubed or 1# chicken breast & 1# chicken thighs
Sal & pepper to taste
2 t. poultry seasoning
2 pkg. Andouille sausage sliced & quartered, can use smoked sausage
3 T. butter
4 stalks celery strings removed & chopped
1 medium to large onion chopped
2 dried bay leaves
1 red pepper chopped
1/2 t. cayenne pepper
1/4 C. flour
1 quart low sodium chicken broth
2 C. chopped frozen okra
1 can (28 oz.) crushed tomatoes
1 can (14 oz.) diced tomatoes
Optional: Garnish with chopped green onions, serve over rice
Put 1 T. Oil in each of 2 large pots, add 1 # of chicken to each pot, season with salt & pepper & poultry seasoning. Brown on all sides about 3 minutes. Add the Andouille to each pan & cook another 2 minutes. Remove the meat to 2 bowls.
Add butter to pans & melt, add 1/2 the celery, onion, peppers & bay leaves to each pan.
Season with salt, pepper & cayenne pepper. Saute 3-5 minutes until vegetables begin to soften.
Add 2 T. flour to each pan , stir & cook for 2 minutes.
Stir in 2 C. chicken broth into each pan and bring to a boil.
Add meat,1 C. okra, 1/2 of the crushed tomatoes, & 1/2 of the diced tomatoes to each pan.
Bring to a boil, reduce heat & simmer for 5 minutes.
Best if refrigerated overnight & heated to serve the next day.
OPTIONAL: MAY BE SERVED OVER RICE & GARNISHED WITH SLICED GREEN ONIONS.