Chicken and Andouille Sausage Gumbo

Ingredients

1 T vegetable oil
1/3 cup flour
3 cups low-sodium chicken broth
1 1/2 lb. chicken breast, skinless, boneless, cut into 1-inch strips
1 lb Andouille sausage, cubed
1 cup (1/2 lb.) white potatoes, cubed
1 cup onions, chopped
1 cup (1/2 lb.) carrots, coarsely chopped
1/2 medium carrot, grated
1/4 cup celery, chopped
4 cloves garlic, finely minced
2 stalks scallion, chopped
2 whole bay leaves
1/2 tsp. thyme
1/2 tsp. black pepper, ground
1 jalapeño pepper, finely minced
1 cup (1/2 lb.) okra, sliced into 1/2 inch pieces

Directions

1. Add oil to a large pot, and heat over a medium flame.
2. Stir in the flour. Cook, stirring constantly, until the flour begins to turn medium to chestnut brown ~20min.
3. Slowly stir in all the broth using a wire whisk. Cook for 2 minutes. The broth mixture should not be lumpy.
4. Add the rest of the ingredients except the okra. Bring to boil, then reduce the heat and let simmer for 20–30 minutes.
5. Add the okra and let cook for 15–20 more minutes.
6. Remove the bay leaf, and serve hot in a bowl or over rice.

*Recipe adapted from livinghealthy.com