Ingredients
3 tbs. Oil
1 large onion – chopped
1 rib celery – chopped
3 cloves garlic – minced
1/4 cup flour
1 3/4 cups chicken stock
1/2 pound boneless skinless chicken thighs – cut into 1" cubes
1/2 pound kielbasa – cut into 1/2" slices
14 ounces canned peeled tomatoes – drained and chopped
1/2 teaspoon thyme, dried
1/2 teaspoon oregano, dried
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup frozen okra
Preparation
Heat 1 Tbs. oil in pot over medium-high heat. Add onions, celery and pepper. Cook until tender. Add garlic. Transfer to a bowl. In same pan, cook remaining oil and flour, stirring, until nut-brown, 7 to 10 minutes. Slowly stir in stock and 1 cup water. Bring to boil. Add chicken, kielbasa, cooked vegetables, tomatoes, thyme, oregano, 1 tsp. salt and the cayenne. Simmer 12 minutes. Add okra and cook 5 minutes longer.
