Ingredients
-1/3 cups all-purpose flour
-¼ cup cooking oil
-1 medium onion, chopped (½ cup)
-1 stalk celery, chopped (½ cup)
-1 small sweet pepper, chopped (½ cup)
-4 cloves garlic, minced
-¼ tsp ground black pepper
-¼ tsp ground red pepper
-2 14-oz cans reduced-sodium chicken broth
-1½ cups chopped cooked chicken or turkey
-8 oz andouille sausage or smoked sausage links, halved lengthwise and cut into ½-inch slices
-1 cup sliced fresh okra or frozen cut okra
-2 bay leaves
-1 tsp file powder
-3 cups hot cooked rice
Directions
1. For roux, in a large heavy saucepan or 4-quart Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium-low. Cook and stir about 15 minutes or until the roux is dark reddish brown.
2. Stir in onion, celery, green pepper, garlic, black pepper, and red pepper. Cook over medium heat for 3 to 5 minutes or just until vegetables are crispy-tender, stirring often.
3. Stir in broth, chicken, sausage, okra, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 25 minutes or until okra is tender. Remove from heat. Discard bay leaves. Stir in file powder. Serve in bowls with rice.
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Cooking Recipes
DiversosBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
