Ingredients
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2 pounds skinless, boneless chicken thighs
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2 1/2 teaspoons Cajun seasoning
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1/2 teaspoon garlic powder
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1 cup vegetable oil, divided
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1 pound andouille sausage, cut into 1-inch pieces
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1 1/3 cups all-purpose flour
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1 large white onion, finely chopped
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1 large green bell pepper, finely chopped
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1 pepper jalapeno pepper, seeded and chopped
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2 stalks celery, finely chopped
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3 cloves garlic. minced
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1 teaspoon kosher salt
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6 cups chicken stock
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2 bay leaves
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1 teaspoon freshly ground black pepper
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1 tablespoon Worcestershire sauce
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2 teaspoons hot sauce, or to taste
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2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
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1 pound sliced okra
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4 cups cooked rice, or as needed, for serving
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sliced green onions for serving
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Place chicken in a baking dish and sprinkle with 1 teaspoon Cajun seasoning and garlic powder. Cover with foil.
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Bake in the preheated oven until chicken is no longer pink at the center and juices run clear, 50 to 60 minutes. Allow to cool slightly and shred chicken into 1 to 2-inch pieces. Set aside.
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Meanwhile, add 2 teaspoons oil and sausage to a large Dutch oven over medium-high heat. Cook, stirring occasionally, until sausage is browned, about 5 minutes. Remove sausage using a slotted spoon to drain on paper towels; set aside. Reserve drippings in the pot.
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Reduce heat to medium-low. Add remaining oil to the pot and whisk in flour. Cook, stirring often, until roux is dark brown, about 1 hour.
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Add onion, peppers, celery, garlic, and salt to the roux. Increase heat to medium-high and cook, stirring constantly, until vegetables are tender, about 5 minutes. Stir in remaining Cajun seasoning, stock, bay leaves, black pepper, Worcestershire sauce, hot sauce, and thyme, and bring to a boil, stirring occasionally. Add reserved chicken and sausage, reduce heat to medium-low, and simmer for 20 minutes.
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Stir in okra and cook for 20 minutes. Serve with hot cooked rice and green onions.
Nutrition Facts (per serving)
| 879 | Calories |
| 55g | Fat |
| 53g | Carbs |
| 45g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 879 | |
| % Daily Value * | |
| Total Fat 55g | 70% |
| Saturated Fat 11g | 54% |
| Cholesterol 178mg | 59% |
| Sodium 1459mg | 63% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 3g | 12% |
| Total Sugars 7g | |
| Protein 45g | 90% |
| Vitamin C 25mg | 28% |
| Calcium 99mg | 8% |
| Iron 4mg | 24% |
| Potassium 1028mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
