Chicken and Sausage Gumbo

Gumbo, gumbo, gumbo! I have never actually had gumbo before, until this weekend that is. I was a little nervous to try it because, have you looked at okra?! Scary stuff! But let me tell you, I. Am. Sold. Oh my gosh gumbo is delicious!

My friends were coming over for a movie night and I was trying to pick something to make. I wanted it to kind of be fall themed so I was looking for some kind of soup or stew. When I stumbled upon this lovely recipe I knew it was a gamble but I hadn't come up with anything else so I just said "what the hey!"

This recipe was a little funky and at times I wasn't sure if it was going to work or not. We were about ready to give up and order pizza, but I was determined to see it through until the end.

 Boy am I glad that I did because it was well worth it. Okra was not as scary or weird as I thought it was going to be, in fact I rather like it!

So be a little adventurous and take a risk on this chicken and sausage gumbo, the sausage is to die for ;)

Ingredients:

• 1 1/4 cups rice (I used white rice)
• 2 tablespoons all-purpose flour 
• 1 tablespoon vegetable oil 
• 1 cup frozen chopped onion
• 1 cup frozen chopped green bell pepper
• 1 cup frozen cut okra
• 1 cup chopped celery 
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) 
• 8 ounces turkey kielbasa, cut into 1-inch pieces
• 1 (14 1/2-ounce) can diced tomatoes with peppers and onion (this actually exists!)
• 1 (14 1/2-ounce) chicken broth 

1. Cook rice according to package directions.
2. While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes (it will get clumpy and weird just go with it). Add onion and next 6 ingredients (onion through red pepper); cook 3 minutes or until tender, stirring frequently. After about a minute and a half add some chicken broth to the pot so the ingredients don't burn.
3. Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until thoroughly heated. Serve over rice.