Chicken Sausage Gumbo 4 Recipe

  • 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
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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