DLM Quick Big Easy Gumbo

Recipe by Chef Carrie Walters at Dorothy Lane Market

Ingredients

• 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
• 3 Tbsp flour
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 (10-oz) bag frozen sliced okra
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp salt
• ¼ tsp fresh-ground black pepper
• ¼ tsp cayenne
• 1 (15-oz) can crushed tomatoes in purée
• 1 qt chicken broth or stock
• 1 lb Foris Extraordinary Meats' Andouille Sausage, halved and cut into 1/2-in slices
• 1 lb boneless, skinless chicken breasts (or alligator), cut into 1/2-inch pieces

Instructions

1. In a large pot, heat the oil over medium heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to low.
2. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
3. Stir in the broth and the Foris Extraordinary Meats Andouille Sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 6-8 minutes longer. Remove the bay leaf.
4. To serve, put a mound of rice in the center of a bowl and ladle the gumbo around the rice.