Chicken And Okra Gumbo - cooking recipe

Ingredients

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

Preparation

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