INGREDIENTS
16 oz
andouille sausage
3
bay leaves
14 oz
canned tomatoes
1 cup
canola oil
1 tsp
cayenne
2 larges
celery stalks
6 cups
chicken stock
1 tbsp
creole seasoning
2 tsp
dried thyme
1 1/3 cups
flour
5 cloves
garlic
2 cups
okra
1 tsp
pepper
1 tsp
salt
2 cups
shredded chicken
1 small
white onion
3 larges
yellow bell peppers
10 servings
optional