Homemade Chicken Gumbo

Ingredients

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 1/2 Pounds Skinless & Boneless Chicken Thighs (Diced)
• 1 Large Onion (Diced)
• 3 Stalks Of Celery (Diced)
• 1 Green Pepper (Seeded & Diced)
• 2 Tablespoons Unsalted Butter
• 1 Tablespoon All-Purpose Flour
• 15 Ounces Diced Tomato
• 2 Cups Chicken Stock
• 3 Cloves Garlic (Minced)
• 1/4 Teaspoon Cayenne Pepper
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Dried Sage
• 1 Teaspoon Seasoned Salt
• 1 Teaspoon Dried Tarragon
• 1 Bay Leaf
• 2 Cups Diced Okra
• 1 Teaspoon Salt & Freshly Ground Black Pepper

Directions

1. In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat and brown the diced chicken for 4-5 minutes or until nicely golden brown. Set aside.
2. In the same Dutch oven, add another tablespoon of olive oil, and saute the diced onions, celery and bell peppers for 5 minutes, or until the vegetables have softened. Set aside.
3. Melt the butter in the Dutch oven, and stir in the flour, and cook for about 5 minutes, stirring continually until a nice golden roux is formed. Stir in the chicken stock, tomatoes, garlic, browned chicken, sauteed vegetables, the herbs & spices, and diced okra. Bring to a boil for 20 minutes.
4. Check the seasoning, and adjust with salt & pepper as needed and serve with steamed rice (or even cauliflower rice).