The Quick Big Easy Gumbo
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
3 Tbsp flour
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
(1) 10-oz pkg frozen sliced okra
1 bay leaf
1½ tsp dried thyme
1 tsp dried oregano
2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 3/4 cups canned, crushed tomatoes in thick purée
1 quart chicken broth or stock
1/2 lb smoked sausage or Andouille, halved and cut crosswise into 1/4-inch slices
1 lb DLM Boneless, Skinless Chicken Breasts, cut into 3/4-inch pieces
Boiled or steamed rice for serving
In a large pot, heat oil over medium heat. Whisk in the flour and cook, whisking until starting to brown, about 4 minutes. Reduce the heat to low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
Stir in the broth and smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add chicken and cook until just done, 6-8 minutes longer. Remove the bay leaf.
To plate: Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.
Makes 4 servings
Allergy Warning: Contains wheat