Ingredients: 3/4 cup oil 1 cup flour 1# smoked sausage; in 1/4” rounds 3 chicken thighs, diced into 1/2” squares 2 anchovy fillets 2 Onions diced 1 green bell beeper diced 3 stalks celery diced 5 cloves garlic minced 2 quarts homemade stock 1/2 pound okra fresh or frozen cut into 1/2” slices Thyme, bay leaves, Tabasco, Worcestershire, salt pepper, cayenne Filé Powder Cooked Rice Green onions Steps: 1. Make a roux as dark as you like 2. In a Dutch oven, brown sausage and render out some fat. Remove when brown. 3. Brown chicken thighs in batches. Try not to crowd the pan. Remove when brown 4. Add veggies, anchovies, and some salt and pepper, stir occasionally until water is released, veggies are soft, and the pan is deglazed, add some water to help deglaze if necessary. 5. Add stock, roux, chicken, 1/4 of the sausage, thyme, bay leaves. Bring to boil and lower to a simmer. Simmer as long as you want, I like to go at least an hour. 6. 20 minutes before serving, add okra, the rest of the sausage. Add cayenne, Tabasco, Worcestershire, and any additional salt to taste. 7. Serve over rice with green onions as garnish. Add filé powder to thicken as preferred.