INGREDIENTS

3 boneless, skinless chicken breasts, cubed
4 cups of chicken stock
2 – 3 stalks of celery
1 can of diced tomatoes
2 cloves of garlic, chopped
1 small onion, chopped
5 okra, cut into cubes
2 tbsp of butter
1/3 cup of rice
2 bay leaves
1/2 tsp of thyme
2 tsp of paprika
2 tbsp of all purpose flour
salt and pepper to taste

DIRECTIONS

1. Add cooking oil to a pot. Put the chicken in and fry it, over medium high heat, until the chicken is brown and cooked through. This should take about 5 minutes. Set it aside on a plate.
2. Put the butter into the same pot. Give it a swirl around and scrape the bottom with a wooden spoon to deglaze the pan. Add in the celery, bell peppers, onions, garlic, thyme, salt, pepper, and paprika. Stir and fry it for a couple of minutes.
3. Add in the flour and stir it for a minute or so until it cooks through and coats the vegetables.
4. Add the chicken back in. Pour the diced tomatoes, chicken stock, and rice in and bring it to a boil. After a boil, reduce the heat to low and allow it to simmer for about 15 minutes. Put the okra in and allow it to cook for an additional 5 minutes.
5. Ladle the chicken gumbo into a bowl and enjoy.