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Ingredients
  • 1 pound andouille sausage, sliced into coins
  • ⅔ cup vegetable or canola oil
  • 1 cup all-purpose flour
  • 2 large bell peppers, cored and diced
  • 2 large celery stalks, diced
  • 1 small white onion, peeled and diced
  • 5 cloves garlic, minced
  • 6 cups chicken stock
  • 1 (14 ounce) can fire-roasted tomatoes
  • 2 cups shredded cooked chicken
  • 1 cup fresh or frozen chopped okra
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne
  • 3 bay leaves
  • 1 pound peeled and deveined raw large shrimp (optional)
  • fine sea salt and freshly-cracked black pepper
  • white or brown rice, for serving
  • toppings: thinly-sliced green onions and/or chopped fresh parsley
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