8 ounces sliced bacon, cut into 1/2-inch pieces
8 ounces andouille sausage, sliced into 1/4-inch rounds
4 tablespoons unsalted butter
2 teaspoons Cajun seasoning
2 ribs celery, diced
2 cloves garlic, minced
1 large onion, diced
1 green bell pepper, diced
1/4 cup all-purpose flour
One 14.5-ounce can stewed tomatoes
3 tablespoons Worcestershire sauce
1 tablespoon Louisiana-style hot sauce, plus more for the fried okra
4 cups chicken stock
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 pound fresh okra
8 ounces jumbo lump crabmeat
1/2 cup buttermilk
1/2 cup cornmeal
Vegetable oil, for shallow frying
Hot cooked rice, for serving
If fresh okra is not available, frozen can be used. Just skip the okra croutons.
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