Directions

1

In large, heavy pot, heat oil over medium high heat. Whisk in flour slowly to make a "roux" mixture, stirring constantly until a deep brown color is reached. If black specks appear, you have burned the roux and must start over. Take your time, it can be tricky.

2

When the roux is at its peak, remove from heat.

3

Add onions, sausage, peppers, celery and garlic. Sauté and return to heat.

4

Add water and bring to a slow boil.

5

Add bouillon cubes and chicken meat and cook for 45 minutes at a slow simmer, skimming off the foam with a ladle.

6

Add spices, parsley, green onions and okra. Cook 10 minutes more until okra is tender.

7

Serve over white rice.

8

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