Grilled Chicken Gumbo with Andouille Gravy

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron skillet over medium-high and crisp the chicken until deeply colored.
3. Add the aromatics with the bell pepper and okra; cook until fragrant and just tender.
4. Build the andouille gravy sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over creamy grits.