Ingredients

• 2 pounds skinless , boneless chicken thighs
• 2.5 teaspoons Cajun seasoning
• 0.5 teaspoons garlic powder
• 1 cup vegetable oil , divided
• 1 pound andouille sausage
• 1.33 cups all-purpose flour
• 1 large white onion , finely chopped
• 1 large green bell pepper , finely chopped
• 1 pepper jalapeno pepper , seeded and chopped
• 2 stalks celery , finely chopped
• 3 cloves garlic.
• 1 teaspoon kosher salt
• 6 cups chicken stock
• 2 bays leaves
• 1 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce
• 2 teaspoons fresh thyme , or 1/2 teaspoon dried thyme
• 1 pound okra
• 4 cups cooked rice , or as needed, for serving
• sliced green onions for serving

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Stir in okra and cook for 20 minutes. Serve with hot cooked rice and green onions.

Nutrition per serving