Bob Rowe Gumbo

INGREDIENTS 1 pound boneless skinless chicken breast 1 cup diced onion 1 cup diced bell pepper 1 cup celery 1 cup sliced okra ½ pound diced smoked sausage (preferably Andouille) 2 tablespoons chopped garlic 3 tablespoons thyme ½ teaspoon salt 1 teaspoon pepper 1 ½ tablespoon of crushed red pepper 1 bay leaf hot sauce to taste 2 tablespoons Worcestershire sauce 1 6 oz can of tomato sauce 2 quarts chicken stock 1 ½ sticks of butter ¾ cup flour DIRECTIONS Heat 4 tablespoons of oil in a heavy-bottomed stock pot. Add the chicken when the oil is hot. Once the chicken is cooked, remove it from the pot, slice it and set it aside. Add the bell pepper, celery, onion, okra, garlic, sausage, thyme and bay leaf to the pot. Simmer for about 15 minutes. Add the tomato sauce, salt, pepper, red pepper, Worcestershire & hot sauce. Then add the chicken stock and sliced chicken breast and simmer for 35 to 45 minutes. Thicken the mixture in the pot with a roux* made from the flour and butter. Add the roux in 3 equal parts and simmer until you reach the thickness you desire. *To make the roux: Melt the butter in a skillet under medium heat. Add the flour and wisk over medium heat until the color changes from blond to a reddish-brown, approximately 15-20 minues. Recipe courtesy Bob Rowe, Classic Events Catering, Urbana