Ingredients

• 1 lb chicken thighs, cooked, pulled
• 1 lb spicy sausage, w/o casing
• 2 T butter
• 1 C onion, chopped
• 2 ea celery stalks, chopped
• 2 T flour
• 4 C chicken broth
• 1 ea bay leaf
• 1 T fresh thyme, minced
• 1 C okra, 1/2-inch slice
• 1 T Worcestershire sauce
• 1 t file powder
• 2 C rice, cooked
• Option: substitute corn for the okra

Instructions

1. Saute the onion and celery in the butter until translucent. Add the sausage and continue cooking until the sausage has released some of its fat. Stir in the flour to form a roux.
2. Add in the broth, herbs, okra, Worcestershire, and file powder. Bring to a boil and simmer until the okra is cooked, then season to taste.
3. Plate over rice and serve hot.

Adapted from Bon Appetit Essential Soups, Stews, & Chilis

Contributed by: Skip