1lbsmoked sausagesliced and browned (or kielbasa, andouille, etc)
1red bell pepperseeded and chopped
1green bell pepperseeded and chopped
1large onionpeeled and chopped
1 28ozcan crushed tomatoes
24ozpackage of frozen okraor 3-4 cups of fresh
½cupdry ricenot the instant kind
½cupall purpose flour
4TBFranks Red Hot sauce
2teaspoonSoLa Cajun Seasoning
½teaspooncrushed red pepper
Chop and prepare all vegetables and meat. Set aside.
In a large stock pot, combine flour and oil over medium heat. Cook and whisk constantly for about 15-20 minutes, until the mixture is a brownish red. If you burn it or see any black specks, you must start over.
Once the oil and flour roux is the desired color, stir in the garlic and celery, peppers, and onions. Cook and stir the vegetables for 5 minutes.
Slowly add the chicken broth, and stir. Add the tomatoes, beer, water, and bay leaves. Stir to combine well.
Add the pre-cooked chicken, browned smoked sausage, and okra. Stir and bring to a boil. Add the rice, stir, and reduce to a simmer.
Simmer for 15 minutes, then add the hot sauce, paprika, crushed red pepper, Adobo, hot sauce, and SoLa Cajun Seasoning.
Combine well, and let simmer for 15 minutes. Taste, reseason if needed. Simmer for 15-45 minutes (to your desired consistency). Remove the bay leaves.
Serve with crackers, hot rice, and additional hot sauce.