Chicken Gumbo

Yield: 6 Servings

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs
• 6 oz andouille or smoked sausage
• 1 medium onion
• 1 medium bell pepper
• 2 stalks celery
• 2 tbsp flour
• 1 tbsp tomato paste
• 2 tsp thyme
• 1 lb okra
• 2 tomatoes or small can diced tomatoes
• 2 cups rice
• salt and pepper
• 1/4 cup fresh parsley (optional)
• hot sauce (optional)

Notes: In place of chicken thighs, you can use leftover chicken or other meats, such as turkey or ham; if you do, skip step one, and add just before serving. Cooked and shelled shrimp can also be added at this time. Natalie beefs up the gumbo with extra sausage and chicken.

Preparation: Cut sausage in half lengthwise and then into 1/4-inch pieces. Dice onion, pepper and celery. If using fresh tomatoes, dice. Cut okrah into 1/2-inch thick rounds.

Directions:

1. In a 5-quart saucepan, warm oil over hight heat. Season chicken with salt and pepper; brown on both sides, 8 to 10 minutes. Transfer to a plate to cool; slice into thin strips.
2. Reduce heat to medium. Cook sausage until browned, 1 to 2 minutes. Add onion, bell pepper, and celery; cook until onion is transculent, 4 to 6 minutes. Stir in flour; cook until light brown, stirring constantly until toasted, 30 seconds to 1 minute.
3. Stir in tomato paste, thyme, half the okrah, tomatoes, and 2-quarts of water. Bring to a boil, reduce to a simmer. Stir in chicken and any accumalated juices. Cover; cook until thickened, about 30 minutes.
4. Stir in remaining okra; simmer, uncovered, until chicken is starting to fall apart, about 30 minutes. While the gumbo is simmering, cook the rice.
5. Season with salt and pepper, stir in the parsley, and serve over rice.

Source: Martha Stewart's "Everyday Food", Issue #14

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