Chicken Gumbo

Ingredients:

2 to 2.5 lbs boneless, skinless chicken thighs, cubed

1 lb frozen okra

1/4 cup canola oil

1/4 cup flour

4 cups chicken broth (1 carton)

1 green bell pepper, diced

1 onion, diced

3 celery ribs, diced

1 cup crushed canned tomatoes

1 bay leaf

2 tbsp creole seasoning

1/2 tsp cayenne

2 tsp gumbo file

Salt and pepper to taste

Directions:

Heat up a your cast iron (or regular pan), medium heat with just a touch of olive oil and cook chicken for about 5 minutes until no longer pink. Place in a bowl and set aside for later. Do not over cook as it will be added back into the hot broth.

Add the canola oil and flour to the pan on medium-low heat and stir continuously for about 15 minutes, don't let it burn but it should slowly start turning a deep brown like chocolate.

Toss in onion, bell pepper and celery and stir until coated. Add in broth, crushed tomatoes, okra, bay leaf, cayenne and creole seasoning. Bring to a boil, then add the chicken and turn to low and let simmer about 30-45 minutes.

Gumbo file will go in at the very end and stir in.

Serve over rice and garnish with your favorite hot sauce, ours is crystals!

Makes 6 servings.