Heat oil in a large Dutch oven on medium. Add flour and cook 4 to 5 minutes, stirring constantly, until it turns a dark golden color and smells nutty.

To pot, stir in mirepoix and bell peppers. Cook 5 to 7 minutes, until softened, stirring constantly so roux doesn't burn. Stir in garlic and sausage and cook 1 minute.

Increase heat to medium-high and add chicken broth and water. Season with salt and pepper. Stir in Cajun seasoning, shredded chicken and okra, if using. Bring to a boil. Reduce heat to a simmer and cook 10 minutes. Season with salt and pepper. Heat rice according to package directions. Ladle gumbo into bowls and garnish with green onions and rice.

Tip: You can toast the flour for your roux ahead of time to skip the stirring. To a stainless steel skillet, add 1 cup flour. Bake at 425 degrees F on the middle rack until the color of brown sugar or cinnamon, stirring occasionally so it browns evenly. (Keep in mind that it will brown faster as it starts to change color.) Remove toasted flour from skillet. To use in gumbo, gradually add room-temperature broth to the flour to create a paste, whisking until smooth.

Source: Hannaford fresh Magazine, January February 2024