Cornbread Gumbo


1 lb chicken meat
3 cups chicken stock
2 cups chopped tomatoes
1 lb okra, sliced (frozen will work)
1 cup celery
1 large onion, chopped
1 green bell pepper, chopped
1 tsp salt
1 TBSP minced garlic
2 tsp creole seasoning
1/4 cup vegetable oil
½ lb smoked link sausage
2 wedges cornbread
cooked long grain rice


Cook chicken meat and set aside. Heat oil in a dutch oven or large cast iron skillet over medium high heat. Add onion, bell pepper, celery, and okra. Cook 5 minutes, stirring often. Add tomatoes, garlick, stock, seasoning and salt. Bring to a boil, reduce heat to simmer and cook 30 minutes, stirring occasionally. Stir in chicken meat. Cook 5 minutes longer.
On a plate, place a large helping of rice and top with a generous serving of gumbo. Place smoked sausage on top. Serve with cornbread and a nice side of cole slaw.