[MED] 4 min + 2 min + 2 min + 1 min + 10 min
[LOW] 30 min
½ lb chicken thigh, skin-on, cut into 2" pieces
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
⅓ lb andouille sausage, cut into ½" rounds
½ medium onion, diced
1 stalk celery, diced
½ medium bell pepper, seeded, diced
8 okras, trimmed and cut into ½" pieces
2 tablespoons (30 ml) vegetable oil
¼ cup (30 g) all-purpose flour
1⅞ cups (450 ml) chicken broth
8 shrimp, peeled and deveined
1 medium tomato, cut into ½" dices
1 tablespoon Worcestershire sauce
½ tablespoon Cajun spice
1 teaspoon Tabasco
3 sprigs fresh thyme
2 bay leaves
Chopped green onions
Season chicken with salt and pepper. Set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear chicken skin-side down. Sear for about 4 minutes or until golden brown. Transfer to a plate.
Next, sear sausage 1 minute each side and transfer to a plate. In the same oil, sauté onion, celery and bell pepper for 2 minutes or until the onion is translucent. Add okra and sauté for another minute until tender. Transfer the sautéed vegetables to a plate and lightly rinse the pot.
For Roux, add in vegetable oil and flour in the pot and heat over [MED] heat. Stir constantly for about 10 minutes or until the roux is dark brown.
When the Roux is ready, gradually add in chicken broth, stirring frequently to avoid lumps.
Add in rest of the ingredients, seared chicken and sausage and sautéed vegetables. Cover and simmer over [LOW] heat for 30 minutes. Serve over rice or with cornbread.
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