Chicken & Sausage Gumbo

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
•  Louisiana style hot sauce and fresh parsley for serving

Instructions

1. In a Dutch oven or large pot, heat a few tablespoons of olive oil over medium heat. Sauté the chopped onion, green bell pepper, and celery for about 5 minutes, or until fragrant and beginning to soften.
2. Add the smashed garlic, dried oregano, dried basil, smoked paprika, cayenne, freshly cracked pepper, and salt. Stir to combine, then mix in the cubed chicken breasts. Sauté until the chicken starts to brown, adding more oil if needed.
3. Next, add the whole peeled tomatoes and use a wooden spoon to break them into chunks. Bring the mixture to a simmer and cook for 20–30 minutes, or until the chicken is fully cooked.
4. Stir in the chopped frozen okra and cooked Andouille sausage. Simmer for another 10 minutes, or until everything is heated through.
5. Season to taste with additional salt and pepper. Serve hot over rice, topped with fresh chopped parsley and a splash of Louisiana-style hot sauce.