Okra and Chicken Gumbo w/ smoked  turkey sausage

2 Boneless Skinless Chicken Breast, cubed into 1" chunks
7oz. Smoked Sausage of choice (Turkey,Andouille etc.), sliced 1/4" thick
1 QT. Chicken Broth
1 Cup each Bell Pepper, Onion & Celery, diced
1 1/2 Cups Okra,sliced
2 lg cloves garlic,peeled and chopped
1/4 Cup Oil
1/4 Cup All Purpose Flour
2 TBSP. Butter
Cajun Seasoning

Cooked Rice (White or Brown)

Make a medium to dark roux (see color in the photo and instructions below). When the color is right add all of your chopped vegetables into the pot and stir well with the roux.

Turn the heat up to medium and cook lightly (keep stirring) Make a well in the center of the vegi/roux mixture and turn the heat up to the high side of medium,let the pan bottom get hot and drop in your butter. Sprinkle your pile of chicken with some Cajun seasoning mix and drop bot meats into the melted butter.Let it set for a minute maybe two before stirring.You want the chicken to get a nice golden brown and crust a bit.(Note: Wet meat will not brown well so pat it dry with a paper towel when you're prepping it. Good to know when your trying to sear/crust scallops)

Stir the meats and vegetables up and pour in the quart of chicken broth. Add the sliced okra,bring to a high simmer,reduce and let cook an hour. You can add more seasoning mix as it cooks and you taste along the way.Reduce the liquid by a third and it should be pretty much done. The spicier the sausage will add to the flavor so you'll need less mix.

Serve it with rice

How many times have you heard "First you make a roux"? If you're from up north most likely never but down south that's all you'll get in a written recipe.It's an assumed skill. In Louisiana it's considered the third most important thing in finding a bride down on the bayou. "Who's her people,Is she Catholic,can she make a roux?" I kid you not...serious business down yonder. A very nice lady from Lake Charles ushered me into the secrets of true Cajun.

If you've never made a Cajun roux it is equal parts of a fat and flour slowly cooked. Heat your oil medium high and add the flour so it is bubbling pretty well. Turn the heat down to low so it doesn't burn and stir continuously never leaving it for an instant until it takes on a nutty deep rich color. If you like you may buy a pre-made roux powder in the Cajun section of your store because I just know everyone's store has to have a Cajun section. I recommend Tony Chacheries instant roux.