There are many variations of this Creole specialty, but they typically begin with a roux (flour browned in fat) and are often thickened with okra. This quick and easy recipe takes only 27 minutes from start to finish. It comes from THE COOKING LIGHT COOKBOOK (thanks Amy!).
SAUSAGE AND CHICKEN GUMBO
1 (3 1/2 oz) bag boil-in-bag rice
2 tbsp. all-purpose flour
1 tbsp. canola oil
1 c. frozen chopped onion
1 c. frozen, chopped green bell pepper
1 c. frozen cut okra
1 c. chopped celery
1 tsp. bottled minced garlic
1/2 tsp dried thyme
1/4 tsp. ground red pepper
2 c. chopped roasted skinless boneless chicken breasts (about 2 breasts)
8 oz. turkey kielbasa, cut into 1 inch pieces
1 (4.5 oz) can diced tomatoes with peppers and onions
1 (14oz.) can fat-free, less-sodium chicken broth
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients; cook 3 minutes or until tender, stirring frequently.
Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until heated. Serve over rice.
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