Ingredients
3/4c all purpose flour
1/2c vegetable oil
1 onion, diced
1 green bell pepper, diced (a little large pieces than onion and celery)
1 rib celery, diced
1T all purpose flour
5 garlic cloves, minced
1t chopped fresh thyme
1/4t cayenne pepper
14.5oz can diced tomatoes, drained
3 and 3/4c chicken stock or broth
1/4c fish sauce
4 chicken thighs, bone in, skinned
8oz andouille sausage, halved and sliced thin
1/2-1c frozen chopped okra, thawed
2lbs extra large shrimp, shelled and deveined
Cooked white rice
Preparation
To a dutch oven, add flour, and toast over med heat, stirring, for 5 mins, until tawny brown. Take pot off heat. Whisk in 1/2c vegetable oil until smooth. Cover and put in 350 oven for 45mins.
Remove from oven (should be the color of an old copper penny). Put dutch oven on stove top over med heat and add onion, celery and bell pepper. Cook, stirring, until veggies soften, about 10mins. Sprinkle in the tablespoon of AP flour and stir to combine, Add garlic, thyme and cayenne. Stir and cook for 1 minute. Add tomatoes and chicken stock and fish sauce.
Season skinned, bone-in chicken thighs with salt and pepper, and add to pot, submerging them in the liquid. Cover, reduce heat to med-low, and cook chicken, about 30 mins.
Remove chicken and take off bone. Cut into bite-size pieces. Return to pot. Add sausage and okra. Simmer uncovered for 5mins, until shrimp is cooked. Serve over rice.
