Chicken and Sausage Gumbo

Spicy and satisfying, this gumbo freezes well - if any is left over! Serve over rice for a traditional treat.

Holly Clegg A Trim & Terrific Louisana Kitchen

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Ingredients

2/3 cup flour		1 (14 1/2-oz) can stewed tomatoes
3 onions, chopped		3 to 4 lbs skinless, boneless chicken breasts, cut into pieces
4 cloves garlic, minced		1/2 tsp dried thyme
2 green bell peppers, chopped		1/4 tsp red pepper
2 stalks celery, chopped		1 lb lite sausage
10 cups water		1 bunch green onions, chopped

Prep: 1 hour 50 min (110 mins) Total:

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1
Place flour on baking sheet and bake at 400° for 20 minutes
2
Stir every 5 minutes
3
Flour should be very brown
4
(Works well in toaster oven) Set aside
5
In large, heavy pot coated with no stick cooking spray, sauté vegetables until tender
6
Add browned flour (roux), stirring constantly
7
Gradually add water, tomatoes, and chicken
8
Bring to boil, lower heat, and simmer for 1 hour
9
While gumbo is cooking, boil sausage in water in a pot until done
10
Slice in 1-inch slices and add to gumbo
11
Cook an additional 20 minutes
12
Add green onions cooking 10 more minutes
13
Skim any fat from surface of gumbo
14
Serve over rice.

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