Ingredients
3tbspcooking oil
3tbspflour
1onion
2celery ribs
1green bell pepper
1ozfrozen okra,(1 package), sliced
1bay leaf
1½tspdried thyme
1tspdried oregano
2tspsalt
¼tspfresh ground black pepper
¼tspcayenne
1¾cupstomatoes in thick puree,(one 15 oz can), canned, crushed
4cupschicken broth,(1 quart), low sodium, canned
½lbsmoked sausage
1lbchicken meat,boneless
¾cuplong grain rice
Preparation
In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, for about 4 minutes, until starting to brown.
Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook for about 7 minutes, until starting to soften. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes.
Cover and cook for 5 minutes. Stir in the broth and the smoked sausage.
Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook for 4 to 5 minutes longer, until just done. Remove the bay leaf.
Bring a medium pot of salted water to a boil. Stir in the rice and boil for 10 to 12 minutes, until just done. Drain.
Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.
Serve warm, and enjoy!
