1/2 cup olive oil or peanut oil
3/4 cup flour
2 cups diced onion
1 1/2 cups diced celery
1 1/2 cups diced green pepper
1 diced carrot
4 cloves garlic, minced
2 cups fresh or frozen okra, sliced (see comments)
1 cup chopped green onions
2 tablespoon Prudhomme Poultry Magic Seasoning Blend
20 Shakes of Louisiana Hot Sauce (approximately two tablespoon)
1 cup chopped parsley
3 small cans (13 & 3/4 oz.) College Inn Chicken Broth
1 1/2 pounds chicken breast (cut in bite-size pieces)
In two quart saucepan, heat oil over medium high heat. Once oil is hot, gradually add flour and using a wire whisk, stir constantly until the color of the roux is peanut butter brown or darker. The darker the roux the "nuttier" the flavor. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly! If black specks appear in the roux, its burnt; discard and begin again. At low heat, it may take up to forty-five minutes to prepare the roux.
To prevent okra from becoming slimy/stringy, saute the okra in oil until all of the stringy texture is removed and the vegetable is lightly browned. Drain okra in paper towels.
When the roux is prepared, reduce the heat and add onion, celery, bell pepper and garlic; saute approximately five minutes or until vegetables are wilted. Add chicken broth, one ladle at a time, stirring constantly until all of the liquid is incorporated into the roux. Add chicken pieces, okra and seasonings. Return to medium high heat, bring to a low boil and simmer for thirty minutes. Add green onions and parsley and season to taste with salt and pepper. Allow to cook an additional five minutes. Serve over cooked rice.
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