2 tablespoons olive oil
1/3 cup all-purpose flour
3 cups chicken broth
2 skinless, boneless chicken breast halves (8 oz. total), diced
1 (10 oz) package frozen cut okra, thawed
1/2 cup chopped onions
1/2 cup chopped celery
4 cloves minced garlic
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon coarsely ground red pepper
2 bay leaves
salt and pepper
2 cups hot cooked brown rice
Heat the oil the skillet over medium heat. Add the flour; cook and stir until the flour turns reddish brown. Slowly stir in the broth, then add the chicken, okra, onions, celery, garlic, ground peppers and bay leaves.
Bring the mixture to a boil and then reduce the heat.
Cover the soup and simmer for 20 to 30 minutes or until the chicken pieces are tender and no longer pink.
Remove and discard the bay leaves and season the soup with salt and pepper to taste.
If desired, serve the gumbo over rice.