Ingredients
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
Preparation
Heat a large skillet over medium-high heat. Toast flour, stirring with a wooden spoon, for 3 minutes. Reduce heat to medium; cook, stirring to break up any lumps, until it reaches the color of peanut butter and has a toasted aroma, about 14 minutes more. (Adjust heat to prevent burning.) Transfer to a large bowl; let cool. Sift through a fine sieve, pressing clumps.
Heat oil in a large pot or Dutch oven over medium heat. Cook sausage for 1 minute. Raise heat to high. Add celery, onion, and bell pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add okra; cook for 3 minutes.
Meanwhile, gradually whisk stock into flour; add to pot. Stir in chicken, tomatoes, and bay leaves; bring to a boil. Reduce heat to medium; simmer vigorously for 1 hour.
Remove from heat; cover to keep warm. Transfer chicken to a plate; let cool for 5 minutes. Remove meat from bones; shred, and return to pot. Discard bones and bay leaves. Stir in Worcestershire sauce.
