3 tablespoons extra virgin olive oil or vegetable oil, divided
1 chicken breast, diced (approximately 1lb)
2 tablespoons all purpose flour
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 1/2 lbs Idaho® Potatoes, peeled and cut into 1-inch pieces
4 garlic cloves, crushed
4 cups chicken broth
15 oz canned diced tomatoes
2 oz tomato paste
8 oz andouille sausage, chopped (can use kielbasa)
3 bay leaves
1/2 tsp paprika
1/4 tsp ground thyme
1/4 tsp cayenne pepper
1 lb frozen chopped okra, thawed
In a large Dutch oven, over medium high heat add 1 tablespoon of oil. Add chicken breast pieces to hot oil and cook until evenly browned. Season chicken with salt and black pepper. Transfer chicken to a bowl and reserve.
Add to the hot pot the remaining 2 tablespoons of oil and flour. Stir until a paste is formed and reduce heat to medium. Continue stirring and cooking until roux thickens and color is a dark caramel color, about 15-20 minutes.
Stir in chopped onions and cook until softened. Stir in celery, green peppers, potatoes and crushed garlic and cook for 5-7 minutes. Add chicken broth, canned tomatoes and tomato paste. Scrape the browned bits off from the bottom of the pot.
Add sausage, bay leaves, paprika, ground thyme and cayenne pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover pot and cook for 1 hour.
Stir in okra and reserved chicken, cover pot and continue cooking for 30 minutes.