INGREDIENTS
1/2 lb
Andouille sausage
1 lb
Chicken thighs, boneless skinless
1/2 lb
Shrimp
2
Bay leaves, small
1 cup
Celery
1 tbsp
Garlic
1 cup
Green bell peppers
2 tbsp
Green onions
2 cups
Okra, frozen
1 cup
Onions
1
Parsley
1 tsp
Thyme, dried
1 14.5 ounce can
Tomatoes
4 cups
Chicken broth
2 tsp
Lemon juice
1 tsp
Worcestershire sauce
1/2 cup
All purpose flour
1 tsp
Black pepper
1 tsp
Brown sugar
1 tsp
Cajun or creole seasoning
1 tsp
Cayenne pepper
1 tsp
Salt
1 tsp
White pepper
5/8 cup
Olive oil