Ingredients

2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth

3 cups chopped okra, fresh or defrosted frozen
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves, several sprigs
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

Directions

Preheat a large
heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced
chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3
minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2
minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to
season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped
celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften
veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra,
chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back
up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve
gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of
gumbo using an ice cream scoop. Enjoy!