"Prototypical Cajun chicken stew, peppered by Andouille sausage"

• Approx. 2 lbs. chicken in 1/2 in. die
• 5 T. cooking oil
• Approx. 7 oz. Andouille sausage in 1/4 in. die
• 6 T. flour
• 2 C. onion in 1/8 in. die
• 1 C. bell pepper in 1/8 in. die
• 1 C. celery in 1/8 in. die (leaves okay)
• 1 C. okra in 1/8 in. slices- see notes
• 1/2 C. white wine
• 2 1/2 qts. chicken stock
• 3 cloves garlic
• 1/2 t. basil
• 1/2 t. thyme
• 1/4 t. cayenne pepper
• 1/8 t. powdered allspice
• 1/8 t. powdered cloves
• 3 bay leaves
• Salt and pepper to taste- see notes
• 1 T. file powder

Directions:

Preparations
* Dice chicken
* Dice Andouille
* Dice onion, bell, and celery
* Slice okra

Directions
* Fry the chicken in oil until brown, remove
* Fry the Andouille in the same oil until brown, remove
* Add the flour to the oil, stir and cook to make a brown roux
* Add vegetables and wine, saute until soft
* Add stock, garlic, basil, thyme, cayenne, allspice, cloves and bay
* Simmer 40 minutes
* Add chicken and sausage
* Simmer 10 minutes
* Remove from heat and allow to sit for 10 minutes
* Add file
* Serve

Notes
* Okra acts as a flavor and a thickener - if omitting okra, add more flour and oil
* About 1 t. of salt. The Andouille has smoked pepper in it, which may be all the pepper needed - taste before adding
* Serves 12