BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 31 2011
1/4 cup vegetable oil
1 large yellow onion, chopped
1 red bell pepper, chopped
1 rib celery, chopped
1/4 cup all purpose flour
2 cans chicken broth, chilled
Two 16-ounce packages Johnsonville Smoked Brats, bias-sliced
1 1/2 cups sliced fresh okra
2 tbs cajun seasoning
3 cups cooked long grain rice, warm
Heat the oil in a large stockpot over medium heat. Add the onion, peppers, and celery. Saute until the veggies are softened.
Add the flour, whisking until the liquid is absorbed. Pour in the cold broth, whisking constantly. Bring to a boil.
Add the brats, okra, and seasoning. Cook for 20-25 minutes. Serve over rice.