Cajun-style Chicken Stew

Heat the salad oil in a large, heavy-bottomed pot over medium heat for 1-2 minutes until shimmering.

Whisk in the all-purpose flour to create a roux, stirring constantly to combine and cook for 3-4 minutes until the mixture reaches a medium brown color.

Add the diced onion, celery stalk, and green pepper to the roux, stirring frequently to coat the vegetables and cook for 5-6 minutes until they begin to soften.

Pour in the canned tomatoes with their liquid, stirring to incorporate them fully into the mixture.

Stir in the chopped cooked chicken, okra, corn, salt, sugar, and hot pepper sauce, blending all ingredients thoroughly.

Bring the stew to a gentle simmer over medium-high heat, then reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the stew thickens and flavors meld.

While the stew simmers, bring a separate pot of salted water to a boil and cook the long-grain rice according to package directions until tender.

Taste the stew and adjust seasonings with additional salt or hot pepper sauce as needed for desired heat and flavor balance.

Serve the stew in shallow bowls over the cooked rice.