Ingredients

• 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
• Tabasco
• Steamed rice, for serving
• 2 scallions, thinly sliced