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Chicken and Sausage Gumbo

"I grew up in New Orleans and love Cajun and Creole dishes. I have found ways of modifying many of my family's recipes to make them healthier." --Marian Wright, Houston

Ingredients:

1/4 C all-purpose flour

2 T olive oil

2 1/2 finely chopped yellow onion (1 large)

1 1/2 C finely chopped green bell pepper (1 large)

1 C finely chopped celery

3 garlic cloves, minced

1 1/2 lb skinless, boneless chicken breast, cut into 1 1/2" pieces

8 oz light smoked sausage, cut into 1" pieces

2 (14 1/2-oz) cans diced tomatoes

2 (14-oz) cans chicken broth

1/4 t Worcestershire sauce

2 bay leaves

1/2 t salt

1/2 t black pepper

1/4 t hot sauce

3 c hot cooked rice

Directions:

1. Place flour in a large Dutch oven over medium heat; cook 20 minutes or until light brown, stirring constantly with a whisk. (If flour browns too fast, remove pan from heat; stir constantly until it cools down.) Remove flour from pan, and set aside.

2. Add oil to pan. Stir in onion, bell pepper, and celery; cook 10 minutes or until onion is tender, stirring frequently. Stir in garlic; cook 30 seconds. Remove onion mixture from pan; set aside.

3. Increase heat to medium-high; add chicken and sausage to pan. Cook 4 minutes or until chicken is done; return onion mixture to pan. Remove pan from heat.

4. Sprinkle reserved flour over chicken mixture; stir well. Return pan to medium heat. Drain 1 can tomatoes; stir in 1 can drained tomatoes and 1 can undrained tomatoes. Cook 2 minutes, stirring constantly.

5. Add broth, Worcestershire, and bay leaves; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

6. Discard bay leaves. Stir in salt, black pepper, and hot sauce. Serve over rice.

Notes:

Marian Wright, Houston, Texas, Cooking Light, June 2007