3 lbs. chicken thighs, boneless, skinless, cut into ½-inch cubes
3 qts. chicken stock
1 (14.5 oz.) can diced tomatoes with juice
4 Tbsp. Cajun spice blend
2 (12 oz.) smoked sausages, cut into ½-inch pieces
1 C all-purpose flour
1 large onion, chopped
1 C green bell pepper, seeded, chopped
1 C sweet peppers, seeded, chopped (orange, yellow, red)
1 C celery, chopped
4 cloves garlic, minced
1 lb. okra, cut into ½-inch pieces*
½ C green onion tops, chopped
½ C parsley, chopped
2 tsp. gumbo filé powder (optional)
In a large skillet on medium heat, add 1 Tbsp. of oil. Add chicken; sauté until done. Set aside, reserving drippings.
In large stockpot, add chicken stock, tomatoes, spice blend, sausage and chicken; simmer.
To make the roux: In skillet used to sauté chicken, add remaining oil and bring to medium heat, stirring to deglaze pan. Slowly add flour, stirring constantly, until flour turns a medium-dark brown, about 7-10 minutes (do not burn).
Turn off heat while continuing to stir, and add onion, peppers and celery.
When the onions are tender, gently spoon roux into chicken stock mixture, stirring until mixed. Add Texas Pete® Hot Sauce, okra, green onion tops and parsley. Add filé if desired.
Simmer one hour, stirring occasionally. Serve over rice.