INGREDIENTS
1 lb
Andouille sausage
2 cups
Chicken, cooked
3
Bay leaves
2
Celery stalks, large
5 cloves
Garlic
2 cups
Okra, fresh or frozen
2 tsp
Thyme, dried
1 14 ounce can
Tomatoes, fire-roasted
1
White onion, small
6 cups
Chicken stock
1 1/3 cups
All-purpose flour
1 tsp
Black pepper, freshly-cracked
1 tsp
Cayenne
1 tbsp
Creole seasoning
1 tsp
Salt
1 cup
Vegetable or canola oil