1/3 cup all-purpose white flour

1 tablespoon canola oil

1/2 pound boneless, skinless chicken breasts, cut into thin strips

3 ounces andouille or kielbasa sausage, thinly sliced

1 onion(chopped)

1 large green bell pepper(seeded and diced)

1 stalk celery(finely chopped)

4 cloves garlic(minced)

3 cups defatted reduced-sodium chicken broth

1 15-ounce can diced tomatoes, with juice

1 10-ounce package frozen okra, slightly thawed and sliced(2 cups)

2 habanero chiles or 4 jalapeno peppers, pierced all over with a fork

1 bay leaf

1/2 teaspoon dried thyme leaves

Louisiana hot sauce, such as Crystal or Tabasco, to taste

Salt and freshly ground black pepper to taste

3 cups cooked rice

Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until flour turns deep golden in color, 7 to 10 minutes. Transfer to a plate to cool. (There will be a strong aroma similar to burnt toast. Be careful not to let flour burn; reduce heat if flour seems to be browning too quickly.) (Alternatively, toast flour in a pie pan in a 400 farenheit oven for 20 minutes.

In a Dutch oven or heavy soup pot, heat 1/2 tablespoon oil over high heat. Add chicken and sausage; cook, stirring, until browned on all sides, about 3 minutes. Remove from pot and drain on paper towels.

Reduce heat to medium; heat remaining 1/2 tablespoon oil. Add onions, bell peppers, celery and garlic, cook, stirring, until onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in chicken broth and bring to a simmer, stirring.

Add tomatoes and juice, okra, chiles, bay leaf and thyme. Reduce heat to low, cover and simmer for 30 minutes.