Makes: 4 servings
Here’s what you’ll need:
4 tsp olive oil
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
6 scallions sliced
1 garlic clove, minced
1 (14 1/2 ounce) can crushed tomatoes
2 cups chicken stock or low sodium chicken broth
1 cup trimmed and sliced fresh, or thawed frozen okra
1/2 tsp dried thyme
1 bay leaf
1/8-1/4 tsp cayenne
1/2 cup regular long-grain rice
1/2 pound shrimp peeled and deveined
1/4 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
1 (2 inch) piece kielbasa, cut into 8 slices.
In a large nonstick saucepan over medium heat, heat the oil. Saute the bell pepper, celery, scallions, and garlic until softened about 5 minutes. Stir in the tomatoes, stock, okra, thyme, bay leaf, and cayenne; bring to a boil. Reduce heat, simmer, covered, 15 minutes. Stir in the rice and simmer, covered, 15-20 minutes. Add the shrimp, chicken, and kielbasa; simmer, covered, until the shrimp is pink, and the chicken is cooked through. Discard the bay leaf.
I pre cook the chicken breast in a little bit of olive oil prior to adding it to the gumbo.