Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Shar Peitz
1 whole chicken
8 cups water
2 medium onions, quartered
2 ribs of celery, cut into large pieces
2 bay leaves
1 tsp. cayenne pepper or Cajun seasoning
11â�„2 cups vegetable oil
11â�„2 cups flour
2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1â�„2 pound andouille or Polish sausage, finely chopped
1 pound andouille or Polish sausage, cut crosswise into 1â�„4-inch slices
1 small package frozen cut okra
2 TBS chopped green onion
2 TBS parsley, chopped
Cooked rice, for serving
Place all of the ingredients in a large pot. Simmer, partially covered, for two hours. Remove the chicken and strain and reserve the broth. When cool enough, pick the meat from the chicken into bite-size pieces.
In a heavy pot, over medium heat, combine oil and flour. Cook, stirring constantly, until the mixture is a dark chocolate brown (about 25 minutes).
Add onions, peppers, celery and the chopped sausage. Cook, stirring, until the vegetables are soft. Add the reserved chicken broth and bring to a simmer.
Cook, uncovered, for about 11â�„2 hours. Add chicken, sliced sausage and okra. Cook 15 minutes.
Remove from the heat and let sit 5 minutes. Skim any fat that has risen to the surface. Stir in the green onions and parsley.
Serve over steamed rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)