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Recipes BY Chef David Sears

  • 1 cup plus 1 tsp vegetable oil divided
  • 8 garlic cloves minced
  • 1/4 tsp cayenne pepper
  • 1 tsp ground pepper
  • 1 1/2 qts, chicken stock
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 8-16 frozen cut okra
  • 1/2 tsp file powder
  • 6 boneless skinless chicken thighs
  • 1/4 tsp kosher salt
  • 1/2 lb andouille sausage
  • 1/4 in dice
  • 1 cup flour
  • 2 large onions diced
  • 2 green peppers diced
  • 4 celery ribs diced 

Method: Heat 1 tsp oil in a large pot on medium-high. Season chicken with salt and sear until browned on both sides, then shred. Add andouille and cook about 6 minutes then set aside. Add flour and 1 cup oil to form a roux. Turn heat down to medium and cook stirring frequently until the roux is dark brown. (Do not burn). Add onion, pepper, and celery. Cook until softened, (about 10 minutes). Stir in garlic, cayenne, and black pepper, and cook for 2 minutes. Add stock, bay leaves, and thyme, simmer uncovered for 1 hour. Add okra, sausage, and chicken and simmer uncovered for 1 hour. Remove from heat add file powder and stir. Serve with rice.

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