Trauma informed cooking: Chicken and Okra Stew

Another recipe from my favorite cookbook; The Encyclopedia of Cajun and Creole Cuisine

I have to admit that this recipe is a lot like Gumbo with a little different taste, I really like it! A good dish for a rainy and cold Friday night.

Ingredients - Valerie Style:

4 lbs chicken thighs - skin on
2 cups sliced okra
1 cup vegetable oil
1 cup flour
1 cup diced onions (or one large onion, diced)
1 red bell pepper, diced
1 cup sliced green onions
1 yellow bell pepper, diced
1/4 cup smashed roasted garlic
1 can diced tomatoes, drained
4 smoked sausages (1 package) sliced
2 quarts chicken stock
A good glug of dry sherry
large pinch of dried basil
2 bay leaves
Louisiana hot sauce, to taste
Cracked Bourbon smoked pepper, to taste
Old Bay, to taste
Smoked Salt, to taste
Salt, to taste
2 bay leaves

Separate - make your favorite rice (I use super basmati indian rice, so good)

Pre-heat oven and cast iron pan to 390F

When the pan is to temperature put on the stove and put over med-low heat.
Whisk in oil and four, stirring constantly until golden brown roux is achieved. I like to use my flour sifter and mix in a little at a time to keep it from lumping up.

It takes a while to get the roux to "golden" - do not bring the heat up too high or you will burn it. Just be patient and stir it until it changes color.

Add onions, celery, bell pepper and saute 3-5 minutes until vegetables are wilted.

Add tomatoes and sausage - saute another 5 minutes

Add chicken stock and stir well to combine

Smash that garlic and add it in, stir well!

A note on smashing garlic, I have a different knife handy for this purpose because I don't want to wreck the nice edge I have on my Chef's knife... Never use your good knife to smash garlic or juice corn or anything that might break your nice knife. I've had mine since I was 18 and I love that knife...