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Ingredients

• 2 tablespoons extra virgin olive oil (EVOO), divided
• 1 pound chicken breast tenders, diced
• 1 pound boneless, skinless chicken thighs, diced or double the 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-1/4 cup hot cayenne pepper sauce (for mild-moderate heat)
• 1/4 cup all-purpose flour
• 4 cups chicken stock or broth (32 ounces)
• 3 cups chopped okra, fresh or defrosted frozen
• 1 can crushed tomatoes (28 ounces)
• 1 can diced tomatoes in puree (14 ounces)
• 3 tablespoons fresh thyme leaves (several sprigs), chopped, divided
• 8 scallions, thinly sliced on an angle
• 2 1/2 cups white enriched rice, prepared to package directions

Description

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