Summer Gumbo

2 Tbsp. olive oil
1 lb. boneless, skinless chicken, cut into bite sized pieces
salt and pepper
1/4 lb. smoked Andouille sausage, cut into bite sized pieces
3 Tbsp. butter (divided)
1/4 cup all purpose flour
1 cup chopped sweet pepper, about 1 medium bell or 2 sweet Italian
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery, with leaves
2 cups chopped tomatoes, about 4
2 cups chicken broth (homemade or low sodium)
2 Tbsp. Worcestershire sauce
1 cup sliced okra
3 cups hot cooked rice

Heat olive oil in Dutch oven over medium heat.  Add chicken and season with salt and plenty of pepper.  Turn to brown well.  Remove to bowl.  Add sausage and cook a few minutes until browned.  Remove sausage to bowl.

1. Add 2 Tbsp. butter and flour, stirring to moisten flour.  Cook over medium heat until deep golden brown, the color of peanut butter.  The bottom of the pan will be coated with a brown floury layer--don't worry.  Remove from heat and let stand until bubbling stops, about 3 minutes.

2. Return to heat and add remaining tablespoon of butter.  Add peppers, onion, garlic and celery.  cook stirring 30 seconds until fragrant.  Add tomatoes and stir until softened.  As the vegetables soften they will scrub the floury layer from the pan.

3. Add broth, Worcestershire sauce, okra and reserved chicken and sausage.  Stir to combine, reduce heat, cover and simmer for 20 minutes, stirring occasionally.

4. Serve topped with a scoop of hot cooked brown rice, a sprinkle of chopped fresh parsley and few shakes of Tabasco sauce

Makes 6 servings

Tip:  For 3 cups of cooked brown rice, combine 1 cup raw rice with 2 cups cold water and a pinch of salt in a large saucepan.  Bring to a boil, reduce heat, cover and simmer 20 minutes.  Remove from heat and let stand another 10 minutes.