Ingredients

• 1 lb chicken tenders
• 1/2 lb cajun style andouille sausage
• 1 (15 ounce) box dei fratelli diced tomatoes
• 1 (8 ounce) can glen muir tomato paste
• 8 ounces organic chicken broth
• 1 cup water
• 1 green pepper
• 1/2 large sweet onion
• 2 celery ribs
• 1 cup frozen okra
• 2 tablespoons minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons oregano
• 2 teaspoons basil
• 1 tablespoon parsley
• 1 pinch saffron thread
• 1 tablespoon onion powder
• 1 bay leaf
• 1/2 teaspoon thyme
• water, as needed
• 4 tablespoons olive oil
• 4 tablespoons butter
• jasmine rice

Instructions

1. Dice onion, green pepper and celery.

2. dice chicken into 1/2 to 1 inch chunks.

3. dice andouille sausage.

4. using a dutch oven melt butter and add olive oil on medium high heat.

5. saute the onion, green pepper and celery until soft.

6. add chicken and saute until no longer pink.

7. add sausage.

8. add the diced tomatoes, tomato paste, chicken broth and 1 cup water.

9. add all spices and bring to a boil then lower to medium high to medium heat and cover with a lid.

10. cook for 20 minutes.

11. add okra and cook for another 15 minutes.

12. If it seems a little too thick just add water until desired consistency.

13. make jasmine rice to package directions.

14. serve gumbo over rice.