From the Chef’s Corner
1 lb. smoked sausage, cut into ¼-inch-thick slices
1 small onion, chopped
¼ cup instant roux mix, Tony Chachere’s Creole Instant Roux Mix
1 (10 oz.) can dried tomatoes and green chilies
1 (32 oz.) container chicken broth
1(16oz.) pkg. frozenokra
1 tsp. Cajun seasoning
½ tsp. dried thyme
3 TBsp. melted butter
2 garlic cloves, minced
1 (12 oz.) French baquette, cut into ½-inch-thick slices
Garnish: finely chopped fresh parsley
1. Sauté first 3 ingredients in a Dutch oven over medium high heat 8 minutes or until browned; stir in roux mix. Cook, stirring constantly, 2 minutes. Stir in tomatoes, and next 5 ingredients, and bring to a boil. Remove from heat. Pour into a lightly greased 13 x 9 inch baking dish.
2. Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.
3. Bake, covered, at 425F for 10 minutes. Let stand 10 minutes. Garnish, if desired