8 oz boneless, skinless chicken breast (trimmed and cut into 1/2-inch pieces)
8 oz andouille sausage, thinly sliced
1/2 cup all-purpose flour
1/3 cup butter
1 lg onion, chopped
1 lg green bell pepper, diced
1/2 stalk celery, diced
8 cups reduced-sodium chicken broth
2 cups water
2 cups long-grain white rice
15 okra pods, trimmed and cut into 1/2-inch-long pieces (1-2 cups)
4 cloves garlic, minced
2 bay leaves
2 Tbs canola oil
1 tsp Cajun seasoning
1 tsp Old Bay seasoning
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp cayenne pepper
salt and pepper, to taste
hot sauce, to taste
In a large skillet, start by making a roux. Instead of using bacon fat, melt butter over medium-low heat and add flour, whisking constantly until smooth and a deep golden amber color (around 10-15 minutes). Remove from heat and keep whisking until cool.
Mix vegetables (onion, pepper, celery and garlic), chicken and sausage into the roux and return to a simmer. Cook for 10-15 minutes or until vegetables are tender. Remove from heat.
Bring chicken broth and water to a boil in a heavy stockpot and whisk in roux/vegetable/meat mixture. Reduce to a simmer and add okra, salt and pepper, thyme, oregano, cayenne, bay leaves, Cajun and Old Bay seasoning. Cover and cook for 30 minutes.
Stir in rice, cover, and cook for another 30 minutes.
Add the shrimp; simmer until shrimp is opaque, another 10 minutes. (Chicken and sausage should be cooked through and rice tender.)
Remove bay leaves, season with salt and pepper, and/or hot sauce.