Yields 4 servings

• Ingredients
• 1 tablespoon olive or canola oil
• 2 pounds skinned and boned chicken (white meat), cut in 1 ½ – 2 inch pieces
• 9 ounces low-fat turkey sausage, sliced into ½ inch pieces
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 2 – 3 celery stalks, chopped
• 3 cloves garlic, minced or 1/2 teaspoon garlic powder
• 1 ½ cups okra, trimmed and cut into 1 inch pieces (or frozen cut okra, thawed)
• 1 (28oz) can of organic diced tomatoes, undrained
• 2 cups canned chicken stock (reduced sodium)
• 3 bay leaves
• 1 tablespoon hot paprika
• 2 teaspoons dried basil leaves
• 2 teaspoons dried thyme leaves
• ½ cup chopped parsley (for garnish)
• Salt and black pepper to taste
• Hot cooked brown rice

Directions
In a large pot or Dutch oven, heat the oil. Add the chicken, sausage, onions, bell peppers, celery and garlic to the pot and cook, stirring often, until the chicken is browned and vegetables are tender. Stir in the okra, tomatoes, chicken stock, bay leaves, paprika, basil and thyme. Bring to a boil, reduce heat, and simmer, partially covered 30 minutes, until the okra is tender and gumbo is slightly thickened. The gumbo may be made ahead, cooled and refrigerated overnight. Reheat gently on top of stove. Remove bay leaves, season with salt and pepper to taste. Sprinkle the gumbo with chopped parsley. Serve with steamed brown rice.