Chicken And Okra Gumbo

• 3 tsp. vegetable oil, divided
• 1 pkg. frozen okra, thawed
• 1 lb. boneless chicken breast
• salt
• 1 c. finely chopped onion
• 1 large green pepper
• 3/4 c. finely chopped celery
• 2 Tbsp. flour
• 1 tsp. minced garlic
• 1 (14 1/2 oz.) can chicken broth
• 1 can tomatoes
• 1/2 bay leaf
• 1/2 tsp. pepper
• 1/4 tsp. red pepper
• pinch of thyme
• 1/2 lb. shrimp, peeled and deveined
• 1 1/2 c. cooked long grain rice

1. Heat 1 teaspoon oil in nonstick skillet over medium-high heat. Add okra and cook, stirring until beginning to brown, 10 minutes. Transfer to medium bowl.
2. Add 1 teaspoon oil to skillet.
3. Pat chicken dry on paper towel; sprinkle with salt.
4. Cook, stirring over medium-high heat until beginning to brown, 5 minutes.
5. Add to bowl with okra.
6. Add remaining oil to skillet and reduce heat to medium.
7. Add onion, green pepper and celery; cook, stirring until onion is soft, 10 minutes.
8. Stir in flour and cook until browned, 3 to 5 minutes.
9. Stir in garlic and cook 30 seconds.
10. Transfer mixture to Dutch oven; stir in remaining ingredients and cook for 10 minutes, or until shrimp are opaque.
11. Discard bay leaf.
12. Serve over rice.

vegetable oil, frozen okra, chicken breast, salt, onion, green pepper, celery, flour, garlic, chicken broth, tomatoes, bay leaf, pepper, red pepper, thyme, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=885266 (may not work)