4 tablespoons Canola Oil
2 Boneless and Skinless Chicken Breasts Filets or 4 Skinless and Boneless Thigh Filets cut into 1 inch pieces
1 large Onion finely chopped
2 cloves Organic Garlic finely chopped
1 Organic Bell Pepper (use Green Bell Pepper) cored and diced
2 sticks Organic Celery thinly sliced
4 tablespoons Flour
1 teaspoon Dried Thyme
1/2 teaspoon Ground Allspice
1 Habanero Chile
2 Bay Leaves
1 quart Chicken Stock homemade or store bought
1/3 cup Spicy Sausage (use Kabanos Andouille or any other kind of spicy sausage) thinly sliced
1/2 cup Okra trimmed
1/2 pound Shrimp (medium sized) peeled and deveined
Heat half the oil in a large saucepan and cook the chicken over medium heat for 2-3 minutes until lightly browned.
Remove from the pan. Add the rest of the oil and warm over medium heat.
Stir in the onion, garlic, green pepper and celery and cook, stirring constantly, for about 5 minutes until softened.
Stir in the flour and cook, stirring, for 3 minutes then add the thyme, allspice, habanero and bay leaves.
Slowly stir in the stock and bring the mixture to a simmer.
Add the chicken back to the pan with the sliced sausage, cover and simmer for 20 minutes.
Add the okra and shrimp and simmer, covered, for a further 10 minutes.
Remove and discard the habanero and the bay leaves.
Serve with lots of warm, crusty bread or boiled rice.