Chicken Gumbo with Sausage and Okra

• 1 skinless, boneless chicken breast
• 6 oz chicken sausage
• 1 stalk celery
• 4 cloves garlic
• 1 green pepper
• 1 yellow onion
• 1/4 pound okra
• 1 14 oz can of crushed tomatoes
• 1 cup long grain white rice
• 2 tbsp flour
• 1 tbsp cajun spice
• 2 tbsp butter

1. Wash and dry the fresh produce. Remove the chicken and sausage from the refrigerator to bring to room temperature. Peel and mince the garlic. Remove and discard the stem, seeds and ribs of the green bell pepper. Small dice the green bell pepper and celery. Peel and small dice the onion. Cut off and discard the stems of the okra; cut the okra into ½-inch rounds.
2. Make the roux. In a medium pot, melt the butter on medium heat. Add the flour and cook, stirring constantly, 3 to 5 minutes, or until fragrant and deep golden brown.
3. To the pot of roux, add a drizzle of olive oil and the green bell pepper, onion, celery and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the vegetables have softened.
4. Increase the heat to medium-high and add the chicken breast, sausage, crushed tomatoes, rice, Cajun seasoning, okra and 2 cups of water; season with a little salt. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 15 to 18 minutes, or until the chicken and sausage are completely cooked through. Remove from heat.
5. Remove the cooked chicken and sausage from the pot. Carefully slice the sausage (it will be hot). Using 2 forks, shred the chicken. (Use one fork to hold the chicken steady on the cutting board. Use the other fork to tear the chicken into small pieces.)
6. Return the sliced sausage and shredded chicken to pot of gumbo. Stir to combine and season with salt and pepper to taste. Enjoy!

Yields: 2 Servings
Calories: About 655 Per Serving