Chicken and Sausage Gumbo

Chicken and Sausage Gumbo (Adapted from CL)

1/4 cup all-purpose flour
2 tablespoons olive oil
2 1/2 cups finely chopped onion
1 1/2 cups finely chopped red bell pepper
1 cup finely chopped celery
3 garlic cloves, minced
24 ounces boneless/skinless chicken breast, cut into 1 1/2" pieces
8 ounces smoked sausage, cut into 1-inch pieces
2 14.5 ounce cans fire-roasted diced tomatoes
3 3/4 cups chicken broth
1/4 teaspoon Worcestershire sauce
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon hot sauce
3 cups cooked brown basmati rice

In a large Dutch oven, add flour and place over medium heat. Cook, stirring often, until it begins to turn a light brown color, similar to straw - about 20 minutes. Remove flour from pan - set aside.

Keeping the heat at medium, add oil to the pan. Add onions, bell peppers and celery - cook until the onions are tender, about 10 minutes. Mix in garlic - cook until fragrant, about 1 minute. Scoop onion mixture onto a plate and set aside.

Increase heat to medium-high - stir in chicken and sausage. Cook until the chicken is done, about 5 minutes - stir in the cooked onion mixture. Briefly remove the pan from the heat - sprinkle browned flour over chicken mixture and stir well. Place the pan back and reduce the heat to medium

Drain 1 can of tomatoes - add the drained tomatoes and 1 can of undrained tomatoes to the Dutch oven. Cook for 2 minutes, stirring constantly. Stir in broth, Worcestershire and bay leaves. Bring to a boil, stirring constantly - cover, reduce heat and simmer 30 minutes, stirring occasionally. Remove the bay leaves. Season with salt, black pepper and hot sauce. Serve over rice.

Makes about 6 servings.

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