Instructions

Chop the chicken into quarters and each quarter into halves, season with cajun condiment and keep. Chop the onion, pepper and celery into fine brunoise and grate the tomato cut into halves getting rid of the skin. Heat a couple olive oil spoons in a Magefesa Dutch Oven and brown the chicken over high heat until uniformly sealed. Remove and keep. Sauté the vegetables in the same Dutch oven over medium heat until soft, remove and drain the fat properly. Add the butter to the still remaining oil of the Dutch oven and when melted, add the flour. Let it cook over low heat until the flour gets a golden color, what is known as dark roux.
Add the andouille sausages chopped into slices, sauté and pour the grated tomato. Let it cook for 5 minutes continuously stirring. Return the chicken and vegetables to the Dutch oven; add the lady’s fingers julienned and moist with the poultry stock until chicken is covered. Let it cook over medium heat for 25 or 30 minutes until the chicken is done to perfection. Serve it accompanied by boiled white rice. Lady’s fingers may be more easily found tinned than fresh. One option is to substitute them by small zucchini.