| | Directions | | Cook sausage in some oil over high heat in skillet 5 minutes, stirring often. Remove sausage. Drain on paper towels. Add onion, celery, garlic, and bell pepper. Sauté about 5 minutes. Remove to drain on a paper towel. Add enough oil to drippings in skillet to equal 3 tablespoons or more, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes. Stir in broth. Blend well. Put all ingredients (except rice) in a Dutch oven. Bring to a boil. Simmer, covered about 20 minutes. Serve over rice. |
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| Ingredients | | - |  | 1 pound smoked sausage, cut into 1/2 inch-thick slices |
| - | | 1 tablespoon vegetable oil (or more) |
| - | | 1 cup coarsely chopped onion |
| - | | 1 cup chopped celery |
| - | | 2 cloves garlic, pressed |
| - | | 1 medium-size green bell pepper, chopped |
| - | | 4 tablespoons all-purpose flour |
| - | | 2 cups chicken broth |
| - | | 1 can diced tomatoes (28 oz can) |
| - | | 1 teaspoon Creole seasoning |
| - | | 1/2 teaspoon thyme |
| - | | 1 bay leaf |
| - | | 2 cups chopped okra |
| - | | 4 cups chopped cooked chicken (5 chicken breasts) |
| - | | Hot cooked rice |
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