A very hearty meal with the flavors and spices of New Orleans. Nashville Spice Company Filé Powder is a vital ingredient and acts as a thickening agent at the end of the recipe — don’t leave it out!
4 boneless, skinless chicken breasts, cubed
1 lb turkey sausage, cut into 1/4-inch slices
2 C okra, chopped
2 Tbs Olive oil
3/4 C flour
1 medium onion, chopped
1 bell pepper, chopped
2 celery ribs, sliced
2 qt hot water
3 cloves garlic, minced
2 bay leaves
1 Tbs Worcestershire
1/2 tsp Nashville Spice Company Thyme
3/4 tsp hot sauce
5 green onions, sliced
Brown sausage in Dutch oven over medium heat, about 5 minutes. Remove and drain on paper towels. Reserve drippings.
Cook chicken in reserved drippings until browned. Remove and drain on paper towels.
Sauté okra in drippings until tender, remove and set aside.
Add olive oil to drippings. Add flour and, stirring frequently, cook over medium heat for 20-25 minutes or until roux is dark brown.
Add onion, bell pepper and celery, cook 10 minutes, stirring often. Gradually stir in hot water and bring mixture to a boil. Add chicken, garlic, bay leaves, Worcestershire, Cajun seasoning, thyme and hot sauce. Reduce heat, simmer one hour, stirring occasionally.
Add sausage and okra, cook 30 minutes. Add green onions, cook additional 30 minutes.
Remove from heat, stir in filé powder. Serve over hot cooked rice. Garnish with green onions.
Nutritional Information (per serving) | Calories 420 Total Fat 14g Saturated Fat 3g Sodium 883mg Total Carbohydrate 32g Dietary Fiber 5g
Sugars 5g Protein 42g