Step 1

Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.

Step 2

Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.

Step 3

Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.

Step 4

Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.

Step 5

Add chicken and andouille. Stir and cook for 1 minute.

Step 6

Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.

Step 7

Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.

Step 8

Stir in parsley and cook 5 minutes.

Step 9

Remove from heat and stir in filé powder, if using.

Step 10

Serve into a bowl, over white rice if desired, and garnish with extra parsley.