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Chicken & Sausage Gumbo

Great As A Soup or Main Dish During Football Season!
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Ingredients
  

  • 3/4 C Flour
  • 1/2 lb smoked sausage lite, cut into 1/4" slices
  • cooking spray
  • 6x6 oz boneless skinless chicken breast halves
  • 1 C chopped onion
  • 1/2 C chopped green pepper
  • 1/2 C sliced celery
  • 2 qt Hot Water
  • 3 garlic cloves minced
  • 2 bay leaves
  • 2 t Tony Chachere's Cajun Seasoning
  • 1/2 t thyme
  • 1 T Worcestershire sauce
  • 1 t tabasco sauce
  • 1/2 C green onions, sliced
  • 4 C cooked rice

Instructions
 

  • Place flour in a 13 x 9 pan. Bake at 400 degrees for 15 minutes or until the color of caramel, stirring flour every 5 minutes.
  • Brown sausage in a Dutch oven coated with cooking spray over medium heat. Drain and pat dry with paper towels; wipe drippings from Dutch oven.
  • Brown chicken; drain and pat dry. Wipe drippings from Dutch oven.
  • Cook onion, green pepper, and celery in a Dutch oven coated with cooking spray until tender; sprinkle with browned flour. Gradually stir in water; bring to a boil. Add chicken, garlic, and next 5 ingredients. Reduce heat; simmer mixture, uncovered, for 1 hour.
  • Remove chicken; let cool. Add sausage, and cook gumbo, uncovered, for 30 minutes. Stire in green onions; cook, uncovered, an additional 30 minutes.
  • Cut chicken into strips. Add to gumbo, and cook until heated. Remove and discard bay leaves; serve over rice.
  • Makes 8 1-cup servings. (I usually double the above recipe to make 16 servings)
  • ENJOY!