Ingredients

• 1/3 pound butter
• 1 1/2 cups all-purpose flour
• 4 chicken breasts
• 5 tablespoons olive oil
• 4 tablespoons minced fresh garlic
• 3 tablespoons your favorite spice mix
• 2 stalks celery, finely diced
• 1 yellow onion, finely diced
• 1 red pepper, finely diced
• 14 cups chicken stock
• 1 1/2 pounds andouille sausage, diced
• 2 cups fresh or frozen sliced okra
• 1 cup sliced green onions
• 1/4 cup Worcestershire sauce
• 3 tablespoons hot sauce, such as Frank's Louisiana Hot Sauce
• 3 tablespoons salt
• 3 tablespoons spice mix
• 2 tablespoons tomato paste
• 1 tablespoon ground black pepper
• 3 bay leaves
• 8 ounces peeled and deveined shrimp
• White rice, for serving

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Instructions

1. Watch how to make this recipe.
2. First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
3. Preheat a grill or grill pan to medium-high heat.
4. Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.
5. In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.