|2½ lb||boneless, skinless chicken thighs cut into 3” pieces|
|3 Tbsp||vegetable oil|
|¼ cup||all-purpose flour|
|1 cup||diced white onions|
|1 cup||diced celery|
|1 cup||diced green bell pepper|
|1 Tbsp||minced garlic|
|1 cup||sliced okra|
|2 Tbsp||Red Rooster Hot Sauce|
|2 Tbsp||Creole seasoning, divided|
|2 tsp||Worcestershire sauce|
|1 Tbsp||Better Than Bouillon® Roasted Chicken Base mixed with 3 cups hot water|
|4 oz||Andouille sausage sliced into ¼” rounds|
Toss the chicken thighs with 1 tablespoon of Hot Sauce and Creole seasoning.
Add the oil to a large stockpot over medium high heat. Add the chicken thighs and cook for 3 - 4 minutes. Remove the chicken from the pan to a plate and set aside.
Add the butter and flour to the pan and cook for 2 - 3 minutes, whisking constantly.
Add the onions, celery, bell pepper, garlic, okra, remaining Hot Sauce, Creole seasoning, Worcestershire sauce, and Roasted Chicken broth. Bring the mixture to a low boil. Add the chicken thighs and sausage to the pan and reduce the heat to a simmer. Simmer for 1 hour.
Remove pot from heat and serve over rice.