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## Chef's notes

*Make sure you watch your roux closely. It can go from perfect to burnt in a moment.
*Top with green onion tops.
*Sprinkle a very small amount of file over top.
*Andouille sausage is traditional but kielbasa is also a good substitute.

## Details

- ⏲️ Prep time: 30 minutes for vegetable prep + ~1 hour for boiling chicken
- 🍳 Cook time: ~2 hours
- 🍽️ Servings: 8-10

## Ingredients

- 1 large onion
- 1 large bell pepper
- 2 medium stalks celery
- 6-8 cloves garlic
- ~3 lbs. bone-in, skin-on chicken; remove skin and set aside to render
- ~1.5 lbs andouille sausage, browned
- ~1/2 lb. tasso, optional
- 2 green onions, chopped and separated
- 2 cups okra, cut (frozen or fresh, not canned)
- ~1 cup oil (rendered from chicken skins & sausage)
- ~1 cup flour
- 1-2 bay leaves


## Directions

1. Chop all vegetables and set aside. Render the fats from your chicken skins and sausages.
2. Combine your flour and rendered fats in a cast iron skillet and stir continually over medium –low heat until your roux is chocolate brown. Stir in about 1/4 tsp of flour at this stage and cook until it stops “fizzing”. (This is simply to add to the thickening power of the roux.)
3. While you are cooking your roux, boil your chicken until cooked through, remove from heat and broth, and set aside to cool for deboning .
4. Add your vegetables, roux, deboned chicken, sausage, hot sauce, Worcestershire, and spices/seasonings to your broth. Optional: sauté your vegetables, except okra, before adding to broth. (Only add the bottom portions of the green onion here, reserve the green tops for garnish.)
5. Cook until the okra is soft and no longer slimy, about 2 hours, at a low boil. (med-high heat)
6. Optional: reduce to a simmer about 10 minutes before finished and drop a few eggs to poach in the stew before serving. Do not stir.
7. Serve over rice.