- 3 tablespoons cooking oil
- 3 tablespoons flour
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 10-ounce package frozen sliced okra
- 1 bay leaf
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon cayenne
- 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
- 1 quart canned low-sodium chicken broth or homemade stock
- 1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 3/4 cup long-grain rice
- In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately 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 the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
- Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.
No region of the wine world is producing more exciting wine bargains than the Languedoc-Roussillon in southern France. Try any one of their sturdy reds with this hearty gumbo.
Contributed By Photo © Lucy Schaeffer Published February 2012