LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • 1 ¾ pound (818g) bone-in chicken thighs (roughly 6 thighs)
  • ½ pound (218g) Andouille sausage , cut into ¼” slices
  • ½ to 1 pound (8oz - 16oz) fresh okra , chopped ½” (optional)
  • 1 medium (225g) onion , diced
  • 2 ribs (120g) celery , diced
  • 1 medium (214g) green bell pepper , diced
  • 6 cloves (27g) garlic , minced
  • 4 cups (1L) unsalted chicken stock
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon (15ml) fish sauce
  • 3 bay leaves
  • ½ to 1 teaspoon (1.2g) cayenne pepper
  • 1 teaspoon (2.5g) ground black pepper
  • 1 teaspoon (3g) smoked paprika
  • A pinch (0.3g) dried thyme
  • A pinch (0.1g) dried oregano
  • 1 tablespoon (15ml) olive oil
  • Kosher salt
  • subheading: Roux:
  • ½ cup (64g) flour
  • ½ cup (125ml) vegetable oil
  • subheading: Garnish:
  • 2 stalks (45g) green onions , finely chopped
  • subheading: Optional - Thickener:
  • File powder
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer