Ingredients
roux:
1/2 cup flour
1/2 cup veg. oil
1/4 cup pure olive oil
1 lb chicken tenders, diced
1 lb spicy sausage (like andoille), sliced 1/2 in. thick
1 small onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 ribs celery (incl. leaves), chopped
1 small package frozen okra, thawed
1/2 bunch parsley, chopped
1/4 bottle of white table wine
1 quart chicken broth
2 tbls cajun seasoning (like Tony Chachere’s)
Preparation
Start your roux: combine flour and veg. oil til smooth in microwave safe 2-cup glass or pyrex bowl. Microwave times will vary, start with 2 mins, stir and add 20 sec. intervals til you have a nutty-colored and -smelling gravy but no “burned smell”. If your roux burns, toss it and start over, there’s no recovering a burnt roux.
Meanwhile start sauteing chicken and sausage pieces in the olive oil in a dutch oven over medium-high heat. While chicken still has some pink, add all the veggies, except the parsley. Stir till onions are transparent; lower heat to medium-low, add prepared roux and combine thoroughly. Add wine and broth, seasoning and parsley, stir to combine. Simmer for at least 30 minutes. May be prepared the day before, re-heat before serving.
Serve over rice, side with lots of french bread.
