That okra you froze from your last harvest? It's ready to shine in this hearty gumbo recipe!

 

Ingredients:

 

1 onion, chopped

1 green bell pepper, chopped

3 stalks celery, chopped

Olive oil

4 cloves garlic, smashed

1 tsp dried oregano

1 tsp dried basil

1 tsp smoked paprika

¼ to ½ teaspoon cayenne

Fresh cracked pepper, to taste

1 Tbsp salt

2 boneless skinless chicken breasts, cut into ½” cubes

28oz can whole peeled tomatoes

8oz frozen okra, chopped

2 links cooked Andouille sausage, chopped

To serve: rice, Louisiana style hot sauce, fresh parsley

 

Recipe:

 

1. In a Dutch oven or large pot, sauté chopped onion, green bell pepper and celery in a few tablespoons olive oil. Cook for about 5 minutes or until fragrant and beginning to soften.
2. Add smashed garlic, dried oregano, dried basil, smoked paprika, cayenne, fresh cracked pepper and salt. Add cubed chicken breasts and sauté until beginning to brown, adding more oil if necessary.
3. Add whole peeled tomatoes and use a wooden spoon to break up into chunks. Bring to a simmer and cook for 20-30 minutes or until chicken is cooked through.
4. Add chopped frozen okra and chopped cooked Andouille sausage and cook 10 minutes more until everything is heated through.
5. Season to taste with more salt and pepper and serve with rice, Louisiana style hot sauce and fresh chopped parsley.