Be the first to Ingredients:
- 3 1/2 pounds frying chicken
- 1 onion, cut in chunks
- celery leaves
- 1 teaspoon salt
- 5 cups reserved broth
- 6 slices bacon, diced
- 1 pound smoked andouille or smoked sausage, sliced 1/4" thick
- 1 1/2 cups chopped onion
- 2 green bell peppers, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
- 1 can (approx. 15 ounces) tomato puree
- 1 package (10 ounces) frozen corn kernels, thawed
- 1 package (10 ounces) frozen sliced okra, thawed
- 1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme
Preparation:
Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.
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