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- 1 teaspoon olive oil
- 1 pound chicken thighs, chopped
- 12 ounces andouille, sliced into 1/4 inch slices
- 1/2 cup peanut oil or vegetable oil
- 1/2 cup flour
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 1 medium celery stalk, chopped
- 3 cloves garlic, chopped
- 1 cup okra
- 2 tablespoons Cajun seasoning
- 6 cups chicken stock
- 3 bay leaves
- 4 tablespoons chopped parsley + more for garnishing
- 1 tablespoon filé powder
- salt and pepper to taste
- 2 cups white rice
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Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
Add peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
Add chicken and andouille. Stir and cook for 1 minute.
Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
Stir in parsley and cook 5 minutes.
Remove from heat and stir in filé powder.
Serve into a bowl, over white rice, and garnish with extra parsley.