3 Tbsp Vera Jane's Extra-Virgin Olive Oil

3 Tbsp flour

1 onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

(1) 10-oz pkg frozen sliced okra

1 bay leaf

1½ tsp dried thyme

1 tsp dried oregano

2 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp cayenne pepper

1 3/4 cups canned, crushed tomatoes in thick purée

1 quart chicken broth or stock

1/2 lb smoked sausage or Andouille, halved and cut crosswise into 1/4-inch slices

1 lb DLM Boneless, Skinless Chicken Breasts, cut into 3/4-inch pieces

Boiled or steamed rice for serving



In a large pot, heat oil over medium heat. Whisk in the flour and cook, whisking until starting to brown, about 4 minutes. Reduce the heat to 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 smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add chicken and cook until just done, 6-8 minutes longer. Remove the bay leaf.

To plate: Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.