Everyone loves this spicy Cajun dish! You can vary the ingredients as you like, using scallops, shellfish of other kinds of sausage. The original calls for Andouille (an-doo-wee) sausage, but that’s not available where I am, so I use chorizo which adds to the spice. but if you don’t have that either, you can use a little more cayenne pepper! ( Go easy on cayenne if you’ve never used it, it’s very hot!)

Saute:

1 chicken breast, cut up , seasoned with salt / pepper,

3-4 chorizo, cut in bite-sized bits

Remove from pan and add 2 Tbsp oil. Saute:

1 clove garlic, minced

1 small onion, minced

1 stalk celery, minced

2 small ( Japanese) green peppers, minced ( or  1/2 regular green pepper.minced)

When slightly translucent, add

4 Tbsp flour

1 teas ~cumin (powder)

1/4~1/2 teas cayenne pepper

1/2~1 teaspoon salt, dash of pepper

Stir well and then add

1 (400g) can of tomatoes

500-600 cc water ( 2 cups) +2 consomme cubes, chopped up (or chicken stock)

Chicken and chorizo ( see above)

Simmer for 10 minutes or so on low, till thickened. Before serving stir in shrimp and okra till cooked. Serve with hot rice, Garnish with pwd paprika, chopped parsley of cilantro!

10-12 shrimp

6-8 okra, cut in half