Chicken Gumbo

• 1 tsp vegetable oil

• ¼ C flour

• 3 C low-sodium chicken broth

• 1½ lb boneless, skinless chicken breast, cut into 1-inch strips

• 1 C white potatoes (½ lb), cubed

• 1 C onion, chopped

• 1 C carrots (½ lb), coarsely chopped

• ¼ C celery, chopped

• ½ medium carrot, grated

• 4 cloves garlic, finely minced

• 2 stalks scallion, chopped

• 1 bay leaf

• ½ tsp thyme

• ½ tsp ground black pepper

• 2 tsp hot pepper (Jalapeno)

• 1 C okra (½ lb), sliced into ½-inch pieces

Directions

• 1

  Add oil to a large pot, over medium heat.

• 2

  Stir in flour. Cook, stirring constantly, until flour begins to turn golden brown.

• 3

  Slowly add the chicken broth, stirring constantly with a whisk, and cook for 2 minutes. The mixture should not be lumpy.

• 4

  Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.

• 5

  Add okra, and let cook for 15 to 20 more minutes.

• 6

  Remove bay leaf.

• 7

  Serve hot in a bowl or over rice.