Chicken-And-Okra Gumbo

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1 cup all-purpose flour

Vegetable oil

1 large white onion, cut into 1/2-inch dice

3 large celery ribs, cut into 1/4-inch dice

2 green bell peppers, cut into 1/2-inch dice

3 garlic cloves, finely chopped

6 cups chicken stock or low-sodium broth

6 ounces andouille links, thinly sliced

2 bay leaves

2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning

1 tablespoon dried thyme

1 tablespoon smoked hot paprika

3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick

One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded

Salt and freshly ground pepper


Steamed rice, for serving

2 scallions, thinly sliced

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