• 1 cup white flour
  
• Trinity veg (1 onion, 2 celery stalks, 1 green or yellow pepper, diced)
  
• Frozen okra (10-16 oz), thawed
  
• 4 cloves of garlic, diced
  
• 1 tsp each cayenne pepper, paprika, and dried thyme
  
• 2 bay leaves
  
• 4-5 cups chicken stock
  
• 2 lbs of boneless, skinless chicken thighs
  
• 1/2-3/4 lb andouille sausage, halved and sliced into small pieces
  
• 6 scallions
  
• 1 tbsp white vinegar
  

1. In an oven at 400 degrees, toast 1 cup of white flour in a large 12 inch skillet, 20-40 minutes stirring and breaking up clumps often (e.g. every 5 minutes max after the first 10). The toasted flour should be somewhere between the color of peanut butter and ground cinnamon, not darker. Note that the flour will darken significantly when mixed with a liquid, and if you judge the color you want based on past experience with the color of wet roux, you will burn it. When it's done, remove it to a bowl to cool.
   
2. In a large dutch oven while the flour toasts, heat 1 tbsp of veg. oil over medium heat and trinity + okra for about 10 minutes. Vegetables should soften okra mostly lose its sliminess in this process. Add in garlic and spices, cook for 1-2 more minutes until fragrant.
   
3. Stir in 2-2.5 cups of chicken broth and add chicken thighs. Cover and simmer until chicken is done, about 15 minutes.
   
4. While the chicken simmers, finish the roux: slowly whisk the other 2-2.5 cups of chicken stock into the toasted flour to form a dark, smooth paste.
   
5. Remove the chicken from the pot and set aside on a plate. When cool enough to handle, cut into small pieces.
   
6. While chicken cools, slowly whisk in the flour paste, then add the sausage to the pot. Simmer uncovered until slightly thickened, 20-30 minutes, , returning the cut chicken pieces to the pot once they've been cut up, probably about halfway through, to heat through and continue simmering.
   
7. Add 1 tbsp of white vinegar and chopped scallions, remove bay leaves, and adjust seasoning to taste with cayenne and salt.
   

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Borachon fucked around with this message at 01:10 on Apr 13, 2020