Recipe

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• 1 1/2 lbs boneless skinless chicken breasts
• 4 cups unsalted chicken stock
• 1/2 lb hot smoky sausage ( like andouille)
• 3 tbsp olive oil
• 1/4 cup flour
• 1 cup sliced okra (frozen is okay)
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced or pressed
• 1 (14 1/2 oz) can whole tomatoes, undrained
• 1 cup spicy hot v8
• 1/2 cup sliced scallion
• 2 bay leaves
• 2 tsp worcestershire sauce
• 3/4 tsp thyme
• 3/4 tsp salt
• 1/4 tsp fresh ground black pepper
• 1/4 tsp white pepper
• 1/4 tsp cayenne
• 3 -5 dashes tabasco sauce

• 1 Boil chicken in stock, reduce heat and simmer until very tender.
• 2 Remove chicken and reserve stock.
• 3 Let chicken cool, then shred it.
• 4 In a large dutch oven, brown the sausage over med-low heat.
• 5 Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
• 6 Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.
• 7 Add the flour and stir constantly until it becomes a medium brown color.
• 8 When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.
• 9 Allow the sizzling to stop.
• 10 Slowly pour in the stock, stirring well.
• 11 Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
• 12 Reduce heat and simmer 45 min.
• 13 Add the chicken and sausage and allow to heat through.
• 14 Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat.
• 15 Serve over rice.