Creole-Style Chicken Gumbo

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1 tb Canola oil
1 c Yellow onion; finely chopped
1 c Celery; finely chopped
2 lg cloves Garlic; finely minced
1 lg Green bell pepper; finely chopped
4 Skinless boneless chicken
4 oz Andouille sausage; chopped
1 c Fat-free chicken broth; *
1 cn Tomatoes; in puree, 14 oz
1 ts Tabasco sauce; or more to
1/8 ts Cayenne
1/4 c Parsley; flat leaf, chopped
1 ts Dried thyme
1/2 ts Black Pepper; freshly ground
2 ts Gumbo seasoning; or file
1 tb Tomato paste

Original recipe makes 5



1. In a large nonstick skillet lightly coated with cooking spray, heat oil. Add the onion, celery, garlic, and bell pepper and cook, stirring, until the onion is translucent, about 5 minutes. 2. To the skillet, add the chicken pieces and cook over medium heat until lightly browned , about 6 minutes. Add the sausage and cook for 3 minutes more. 3. To the skillet, add the chicken stock, tomatoes in puree, Tabasco sauce, cayenne, parsley, thyme, black pepper, gumbo seasoning, and tomato paste. Stir well. Bring the sauce to a boil, reduce the heat to a simmer, and cook until the chicken is done, about 6 to 8 minutes. Adjust the seasoning with salt and Tabasco. Serve over hot rice. NOTES : * original recipe called for "defatted chicken stock," but I used fat-free canned broth Recipe by: Low-Fat Chicken Breasts by Diane Rozas Posted to EAT-LF Digest by "Kathy Rogers" on Oct 9, 1998,

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