2 tablespoons extra- virgin olive oil, 2 turns of the pan |
1 pound chicken breast tenders, diced |
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat |
salt and pepper |
2 teaspoons poultry seasoning |
1 1/2 pounds andouille sausage, casings removed and diced |
3 tablespoons unsalted butter |
4 ribs celery from the heart of the stalk, chopped |
2 green bell peppers, seeded and diced |
1 large onion, peeled and chopped |
2 bay leaves, fresh or dried |
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat) |
1/4 cup all-purpose flour |
1 quart chicken stock or broth |
3 cups chopped okra, fresh or defrosted frozen |
1 (28-ounce) can crushed tomatoes |
1 (14-ounce) can diced tomatoes, in puree |
3 tablespoons fresh chopped thyme leaves, several sprigs |
8 scallions, thinly sliced on an angle |
2 1/2 cups white enriched rice prepared to package directions |