Compliments of Chef Jason Girard
Executive Chef of Chicago’s Buddy Guy’s Legends
4-6 entrée-size servings; 6-8 cup-size servings
INGREDIENTS:
| 6-7 links | Sausages by Amylu Andouille Chicken Sausage, chopped |
| 1⁄3 cup | Flour |
| 4 Tbsp. | Margarine |
| 1 med. | Onion, diced |
| 3 stalks | Celery, diced |
| 3 cloves | Garlic, minced |
| 1 ear | Fresh corn, sliced from cob |
| 1 small | Green bell pepper, diced |
| 1 small | Red bell pepper, diced |
| 2 | Bay leaves |
| 1Tbsp. | Cajun spice blend |
| 1 tsp. | Filé powder |
| 1/2 Tbsp. | Oregano |
| 1⁄2 tsp. | Thyme |
| 2 qts. | Vegetable stock |
| 28-oz.can | Diced tomatoes & liquid |
| 1⁄2 lb. | Okra, chopped |
| Hot sauce, salt & pepper, to taste |
DIRECTIONS:
- Make roux by heating margarine in small saucepan, until hot. Add flour, whisking constantly with stiff wire whisk. Continue cooking until roux turns dark red or brown in color. Stir constantly; do not let roux burn. (If this happens, even the slightest bit, discard roux and start over!)
- Add onion, celery, bell peppers, corn and garlic to hot roux and keep stirring until vegetables are cooked thoroughly; remove from heat.
- Bring vegetable stock to boil in large stock pot; add spices, Worcestershire sauce and juice from tomatoes.
- Return to boil and add warm roux mixture to stock, whisking well after each spoonful to avoid lumping.
- Add Sausages by Amylu Andouille Chicken Sausage, okra, and tomatoes; simmer for 30 minutes.
- Season to taste with hot sauce, more Worcestershire sauce, salt and pepper; serve over cooked rice.