4 cups of cooked brown or white rice
Prepared according to package directions
•1 tbsp olive oil
•1 small onion – chopped
•2 celery stalks – chopped
•1 Anaheim, Pasilla or bell pepper – seeded and chopped
•1 tsp garlic powder
•1 lb of boneless and skinless breast or chicken thighs, cubed
•1 tsp paprika
*1/4 to 1/2 tap cayenne powder (if Anaheim is hot use less)
•1/2 tsp dried oregano
•1/2 tsp ground cumin
•2 tbsp all-purpose flour (for gluten free, use corn starch)
•2 cups chicken broth or stock
•one can diced tomatoes
•3 chicken apple sausages-sliced
*1 1/2 cup frozen sliced okra
•salt and black pepper to taste
Heat the oil in a large pot over medium heat. Add the onion, celery, and pepper. Cook for 5 minutes stirring often.
Add the chicken and cook about 10 minutes. Stir in the paprika, oregano, cumin, garlic powder, cayenne and the flour. Let that cook for 1 to 2 minutes.
Add the broth, tomatoes, and sausage. Thoroughly mix ingredients.
Bring to a boil,reduce the heat to simmer. Let simmer for 10 minutes. Add the okra and simmer for 20 minutes. Season with salt and pepper.
Place one cup of cooked rice in center or to the side of shallow sided individual bowls. Surround rice with gumbo mixture. Makes 4 servings.
Optionally serve with green salad and sourdough rolls, also can be topped with avocado slices.