Chicken & Sausage Gumbo

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Kielbasa

  Polish, turkey and beef, smoked

  2 serving 2 oz or 112g

• Onions

  Raw

  1 cup, chopped or 160g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

• Chicken broth soup

  Low sodium, canned

  2 cup or 480g

• Tomatoes

  Red, ripe, canned, with green chilies

  2 cup or 482g

• Chicken thigh

  Broilers or fryers, meat only, raw

  8 thigh, bone and skin removed or 552g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Brown rice

  Long-grain, cooked

  2 cup or 390g

Directions

1. Heat oil in nonstick Dutch oven over medium-high heat. Add the Kielbasa (4 ounces, sliced), onion, bell pepper, celery, garlic and thyme. Cook stirring occasionally, until crisp-tender (6-7 minutes). Stir in the flour, cook for 1 minute. Add the broth, tomatoes, chicken (8 boneless, skinless thighs cut into 1 in. pieces), and hot pepper sauce. Bring to a boil, reduce heat to medium and simmer, partially covered until thickened and the chicken is cooked through (about 28-30 minutes) Remove from heat and stir in scallions. Serve over 1/2 c. (per serving) cooked brown rice.