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How to make it

  • In your soup pot over medium-high heat, melt oil and butter together. Whisk in flour to make a
  • roux. Stir constantly until mixture looks like wet sand and smells like popcorn.
  • Stir in onion, celery, garlic, and bell pepper to coat in roux.
  • Sprinkle in herbs and spices and stir to mix.
  • Cover with chicken stock, add tomatoes, chicken, and shrimp.
  • Bring to a boil, reduce to a simmer, and cook about 10 minutes, until the vegetables are cooked but not limp. The roux will also cook and thicken the soup a bit.
  • Stir in okra.
  • Rest in refrigerator overnight, warm, taste and adjust seasonings if necessary.

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