salty, savoury, soupy and served over rice – sign me up!
the roux in this dish is *all important*. you can’t rush it and you can’t skip it. It takes a little love to get deep cocoa brown but its worth every minute. Absolutely packed with veg simmered so perfectly they just melt in your mouth…
In a large dutch oven, saute the okra in a little oil over medium heat until starting to colour. Remove and set aside.
In the same pan, saute your sausages until browned. Remove and set aside.
Again in the same pan, brown the chicken pieces and remove.
add the butter and the flour. Cook, stirring constantly over low heat, for about 15-20 minutes until the flour and butter mix is a cocoa brown. This is what flavours the dish and what thickens it so it's super important it's right. Too light and it wont impart the richness you're looking for.
Add the onion, celery, capsicum and garlic and saute a few minutes until veg is starting to brown.
Add the stock, half the parsley, thyme, the cajun seasoning and paprika.
Bring to a boil and then simmer for 15 minutes or so until the flavours meld and the sauce thickens just a little.
Add the chicken and sausage and simmer another 5-10 minutes, adjusting the flavour to your liking.
Serve hot over white rice and sprinkled with parsley and hot sauce.