SAVING YOU MONEY

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Chicken Gumbo!

Courtesy Martha Stewart

Ingredients

  • 1 tablespoon olive oil

  • 1 pound boneless, skinless chicken thighs

  • Coarse salt and ground pepper

  • 6 ounces andouille or smoked sausage, halved lengthwise and cut into 1/4-inch pieces

  • 1 medium onion, diced

  • 1 medium green bell pepper, ribs and seeds removed, diced

  • 2 stalks celery, diced

  • 1 tablespoon tomato paste

  • 2 teaspoons dried thyme

  • 1 pound okra, cut into 1/2-inch-thick rounds

  • 2 vine-ripened tomatoes, diced

  • 1/4 cup chopped fresh parsley, for garnish (optional)

  • 2 tablespoons all-purpose flour

Directions

  1. In a 5-quart saucepan, warm oil over high heat. Season
    chicken with salt and pepper; brown both sides, 8 to 10 minutes.
    Transfer to a plate to cool; slice into thin strips.

  2. Reduce heat to medium. Cook sausage until browned, 1 to 2
    minutes. Add onion, bell pepper, and celery; cook until onion is
    translucent, 4 to 6 minutes. Stir in flour; cook until light brown,
    stirring constantly, until toasted, 30 seconds to 1 minute.

  3. Stir in tomato paste, thyme, half the okra, tomatoes, and 2
    quarts water. Bring to a boil; reduce to a simmer. Stir in chicken and
    any accumulated juices. Cover; cook until thickened, about 30 minutes.

  4. Stir in remaining okra; simmer, uncovered, until chicken is
    starting to fall apart, about 30 minutes. Season with salt and pepper.
    Stir in parsley, if desired.

Thanks MS!

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