Chicken and Andouille Gumbo

I made this recently, while it was 100+ degrees outside, but really it was deserving of a cold rainy day. I was suprised at how easy it was.

1/2 cup all purpose flour

1 Tablespoon oil

1 link andouille sausage finely chopped

3 medium celery stalks cut into 1/2 inch chunks

1 medium onion cut into 1/2 inch chunks

1 green bellpepper cut into 1/2 inch chunks

12 ounces okra sliced crosswise in 1/2 inch chunks(I couldn't find fresh, so I used frozen)

8 cups chicken broth

2lbs skinless chicken breast cut in 1/4ths

1 can(28ounces) plum tomatoes coarsley chopped with juice(2 cups, add water if needed)

2 dried bay leaves

1 Tablespoon worcestershire sauce

1. Heat a large skillet over meduim heat. Toast flour, stirring with a wooden spoon, for 3 minutes. cook until it has a toasted aroma and is the color of peanut butter. transfer to a large bowl and let cool.

2. Heat oil in large pot. Cook sausage for 1 min. Raise heat to high. add onion, celery, and bellpepper. cook for 3 min stirring occasionally. add okra cook for another 3 min.

3.meanwhile whisk broth into flour; add to pot. stir in chicken, tomatoes, and bay leaves; bring to boil. reduce heat to meduim and simmer 1 hour.

4. romove from heat; cover to keep warm. Transfer chicken to a plate, let cool 5 min. Remove bones, shred and add back to pot. Discard bay leaves. Stir in worchestershire sauce.