Chicken and Sausage Gumbo

Dinner tonight!

1/2 tsp vegetable oil
2 (1/2 lb) skinned chicken breasts
1/2 lb turkey kielbasa, sliced
3 celery stalks, chopped
1 large onion, chopped
1 green bell pepper, chopped
4 large garlic cloves, minced
2 T flour
1 tsp thyme
1/2 tsp salt
1/2 tsp cayenne
1 (28 oz) can diced tomatoes in juice
3 cups low sodium chicken broth (i’m using veggie, since it’s what I have on hand)
2 bay leaves
10 oz frozen okra
2 scallions, sliced
2 T chopped fresh parsley
3 c hot cooked rice

Heat soup pot, add oil, then add chicken breasts. Cook until the chicken is browned, about 4 minutes each side. Remove the duck and add kielbasa to the pot and saute until browned, about 8 minutes. Remove to plate.

Add celery, onion, bell pepper, and garlic to the pot. Saute until the vegetables are softened, about 5 minutes. Stir in the flour, thyme, salt, cayenne, and pepper. Saute 2 minutes. Stir in the tomatoes, broth and bay leaves; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Stir in the kielbasa and okra. Simmer until the okra is tender, about 15 minutes. Discard the bay leaves.

Thinly slice the chicken, add it to the pot with the scallions and parlsey; simmer 1 minute. Serve over the rice.

Makes 6 servings, 7 ww points.