1 cup of vegetable oil
1 cup of flour
8 celery stalks, chopped
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
4 cloves of garlic, minced
2 (15-ounce) cans of chicken broth
2 (15-ounce) cans of beef broth
2 (28-ounce) cans of chopped tomatoes
1 pound okra, sliced (fresh or frozen) or use corn starch to thicken
2 tablespoons of hot sauce
5 bay leaves
2 teaspoons of black pepper
2 teaspoons of white pepper
2 teaspoons of cayenne pepper
2 pounds of chicken thigh meat, diced and sautéed until brown
1 pound of andouille sausage, diced (or regular italian sausage can be used)
1 pound (21 to 25 count) of peeled and deveined shrimp and
Cooked rice (as much as you desire)
In a large skillet, combine the oil and the flour to make the roux.
Cook over medium heat for about 30 minutes stirring constantly until it turns dark brown.
Add the celery, onion, peppers, garlic and cook for 10 more minutes.
Transfer to a thick bottom pot and add the chicken broth, beef broth, tomatoes, okra, hot sauce, bay leaves, black and white pepper, cayenne pepper, chicken thighs and andouille sausage.
Simmer for 15 minutes then add the shrimp and cook for five more minutes.
Serve over rice.