Inspired by this recipe

Takes Makes 6 servings


  • 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


  1. Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
  2. 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.
  3. 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.
  4. Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
  5. Add chicken and andouille. Stir and cook for 1 minute.
  6. Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
  7. Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
  8. Stir in parsley and cook 5 minutes.
  9. Remove from heat and stir in filé powder.
  10. Serve into a bowl, over white rice, and garnish with extra parsley.
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