Slice Smoked sausage into thick rounds and pat Chicken thighs dry. Slice Okra into rounds and set aside. Dice Brown onions, Celery and Green peppers into small, even pieces — this is the holy trinity, and it should cook at the same speed. Mince Garlic and keep it separate.

⚠ Keep the trinity in one bowl: once the roux is dark you have no time to chop.

• Smoked sausage
• Chicken thighs
• Okra
• Brown onions
• Celery
• Green peppers
• Garlic