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1
Heat a large Dutch oven over medium-high heat and add the vegetable oil.
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2
Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered.
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3
Remove the sausage to plate with a slotted spoon.
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4
While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper.
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5
Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides.
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6
Remove to the plate with the sausage.
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7
Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown.
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8
Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes.
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9
Stir in the okra and the garlic and cook, stirring, about 2 minutes.
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10
Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth.
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11
Crush the tomatoes through your hands into the pot.
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12
Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through.
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13
Stir in some additional chicken stock to thin the sauce a bit, if desired.
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14
Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
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15
2 cups long-grain rice
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16
3 cups water or chicken broth
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17
1 teaspoon kosher salt
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18
Freshly ground black pepper
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19
Put the rice in a medium saucepan with a cover.
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20
Stir in the water or broth, salt, and pepper.
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21
Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
