5 Chicken Breasts, boneless and skinless, diced
Salt and Pepper
750 grams Smoked Sausage, sliced
1/4 cup Butter
1/2 cup Flour
2 Bell Peppers, any colour, diced
3 stalks Celery, chopped
1/4 cup Worcestershire sauce
Season the diced chicken breast with the cajun seasoning, salt and pepper. Heat the oil in a large pot over medium-high heat and cook the chicken until browned. Remove from the pot and set aside.
In the same pot, add the sausage slices and cook until browned. Remove from the pot and set aside.
Add the butter to the same pot, still over medium high heat, and melt. Add the flour, stirring constantly until the roux browns. Add the onion, garlic, bell pepper, celery and a large pinch of salt and cook for 10 minutes until softened. Add Worcestershire sauce, diced tomatoes, chicken broth, okra and the diced chicken and sausage to the pot. Bring to a boil, then reduce the heat, cover, and simmer for about 1 1/2 hours. Serve over brown (or white) rice.
Or, freeze in portions for later. Reheat over the stove, adding a little extra broth if necessary. Cook fresh rice when you are ready to serve.