4 tablespoons extra virgin olive oil, divided
2 cups frozen, sliced okra
1 medium onion, cut into a 1/2-inch dice
1 red bell pepper, cut into a 1/2-inch dice
1 green bell pepper, cut into a 1/2-inch dice
3 garlic cloves, minced
2 Andouille sausages (Silva brand) or Louisiana hot links, sliced
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 tablespoons file powder
1 3/4 cups long grain, white rice
2 tablespoons Tony Cachere Creole seasoning (or more depending on personal taste)
2 tablespoons dried thyme
3 cups chicken stock
1 cup clam juice or fish stock
1 – 15 ounce can diced tomatoes with juice
1 pound medium shrimp, peeled and deveined
• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the okra and sauté until it looses its “ropiness” and is lightly browned, about 10 minutes. Set aside.
• Meanwhile, in a large stockpot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onions, bell peppers and sausage and sauté until sausage begins to brown, about
6 – 8 minutes. Add garlic and file powder, and cook, stirring frequently, for another 5 minutes.
• Add the rice, Creole spice, and thyme and cook until rice begins to brown and takes on a rich color.
• Add the chicken, chicken stock, clam juice, tomatoes, and okra and increase the heat. Bring to a boil, and then reduce to a simmer, cover and cook for 20 minutes, stirring periodically, until the rice is tender.
• Season to taste with salt and pepper and additional spice seasoning, if necessary. Check consisteny; if too thick, add a bit more water to loosen the rice.
• 5 minutes before serving, add the shrimp. Immerse the shrimp in the rice mixture, cover and cook just 5 minutes more. Serve immediately.
Serves 8
Inspired by my friend, Chef Michele Wilson