Chicken and Sausage Gumbo

Ingredients

• 3 boneless skinless chicken breasts
• salt and pepper
• 1/4 teaspoon paprika
• 1/2 cup canola oil
• 3/4 cup all-purpose flour
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 ribs celery, diced
• 1 cup dry white wine
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon cayenne pepper
• 3 bay leaves
• 1/2 pound cooked andouille sausage, cut into 1-inch pieces
• 1 15-ounce can diced tomatoes
• 2 cups low-sodium chicken broth
• 1 cup chopped okra

Directions

1. Preheat the oven to 450F. Place the chicken breasts on a baking sheet and sprinkle with salt, pepper and the paprika. Roast the chicken until it's just cooked through, about 20-25 minutes. When the chicken is done, roughly chop it and set aside.
2. Meanwhile, in a Dutch oven, make a roux from the flour and oil: heat the oil over medium-low heat in the pan. Slowly whisk in the flour, stirring constantly. The oil and flour will form a frothy paste. Allow the roux to brown a little longer, so that it turns a medium golden color.
3. When the roux is done, stir in the onion, pepper and celery and cook until the vegetables are soft, 5-7 minutes. Stir in the wine, thyme, cayenne and bay leaves. Bring the mixture to a boil, then add the chicken, sausage, tomatoes and broth, and reduce to a simmer. Cook for 10 minutes then stir in the okra. Let the gumbo simmer another 10 minutes. Add salt and pepper to taste.