• 6 sprigs fresh thyme
  • 6 ounces okra, sliced crosswise, ¼-inch thick
  • 1 can (35-ounce) crushed tomatoes
  • 4 cups homemade chicken stock, or canned low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • Coarse salt and freshly ground black pepper
  • 2 ribs celery, sliced
  • + 8 more ingredients
    • 1 yellow onion, chopped
    • Cooked Perfect White Rice, for serving
    • 1 dried bay leaf
    • 1 green bell pepper, seeded and chopped
    • 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
    • 1 pound andouille sausage, sliced crosswise, ¼-inch thick
    • 3 tablespoons extra-virgin olive oil
    • ¼ cup all-purpose flour

1. Heat a medium skillet over medium-high heat; add flour. Toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a plate to stop it from cooking. 2. Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook, stirring often, until browned, about 5 minu...

View full recipe at SpringPad


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