• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

This dish features the holy trinity of Cajun and Creole cooking: celery, onion, and bell pepper.

• 1/2 cup all-purpose flour
• 1 tablespoon safflower oil
• 1 link (3 1/2 ounces) andouille sausage, finely chopped
• 3 medium celery stalks, cut into 1/2-inch chunks
• 1 medium onion, cut into 1/2-inch chunks
• 1 green bell pepper, cut into 1/2-inch chunks
• 12 ounces okra, trimmed and sliced crosswise, 1/2 inch thick
• 8 cups homemade or store-bought low-sodium chicken stock
• 8 skinless chicken thighs, trimmed (2 pounds)
• 1 can (28 ounces) plum tomatoes, coarsely chopped with juice (2 cups; add water if needed)
• 2 dried bay leaves
• 1 tablespoon Worcestershire sauce

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