Chicken-Sausage Gumbo

This makes a lot of gumbo. It’s not at all spicy, you could bump up the heat if you wanted by sprinkling in some red pepper flakes. Replacing the chicken with cooked shrimp would be a good change if you like seafood.

½ lbs. smoked sausage, cut into ½ inch thick slices
1 to 3 Tbsp. vegetable oil
5 Tbsp. flour
1 c. coarsely chopped onion
1 c. chopped celery
2 large garlic cloves, pressed
1 medium-size green bell pepper, chopped
2 c. chicken broth
1 (28 oz.) can diced tomatoes
1 to 2 tsp. Creole seasoning
4 c. chopped cooked chicken
Hot cooked rice

1. Cook sausage over high heat in large pot, five minutes, stirring often. Remove sausage with slotted spoon. Drain on paper towels.
2. Add enough oil to dripping to pot to equal 3 Tbsp, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
3. Add onion and next 3 ingredients; cook 5 minutes, stirring often. Stir in brother, tomatoes, and seasoning. Bring to a boil; cover, reduce heat and simmer for 5 minutes.
4. Add sausage and chicken; simmer, covered, for 5 minutes.
5. Serve over rice.

Yield: 4-6 servings