Categories: Chicken, Main Dish, Stew
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 4 cups unsalted chicken stock
- 1/2 lb hot smoky sausage (like andouille)
- 3 tablespoons olive oil
- 1/4 cup flour
- 1 cup sliced okra (frozen is okay)
- 1 medium onion , chopped
- 3 stalks celery , chopped
- 1 green bell pepper , chopped
- 2 cloves garlic , minced or pressed
- 1 (14 1/2 ounce) can whole tomatoes , undrained
- 1 cup spicy hot V8
- 1/2 cup sliced scallion
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon thyme
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne
- 3 -5 dashes Tabasco sauce or 3 -5 dashes louisiana hot sauce (optional)
Directions
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Boil chicken in stock, reduce heat and simmer until very tender.
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Remove chicken and reserve stock.
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Let chicken cool, then shred it.
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In a large dutch oven, brown the sausage over med-low heat.
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Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
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Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.
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Add the flour and stir constantly until it becomes a medium brown color.
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When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.
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Allow the sizzling to stop.
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Slowly pour in the stock, stirring well.
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Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
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Reduce heat and simmer 45 min.
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Add the chicken and sausage and allow to heat through.
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Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat.
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Serve over rice.