New Orleans Gumbo

2 c. chicken broth
1 c. uncooked brown rice
2 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
1 lb. boneless, skinless chicken breasts, cut into 1/2 in. cubes
1/2 lb. turkey smoked sausage, cut into 1/2 in. slices
1 tsp. dried thyme
1 tsp. black pepper
2 bay leaves
1/4 tsp. cayenne pepper
3 Tbsp. flour
1/4 c. cold water
1 lb. uncooked medium shrimp, peeled and deveined
1 large green pepper, chopped
1/4 c. minced fresh parsley

In a large saucepan, bring broth to a boil. Stir in rice, celery, onion, and garlic. Reduce heat; cover and simmer for 40-45 minutes.
After abrout 15 minutes, in a Dutch oven, combine tomatoes, chicken, sausage, thyme, pepper, bay leaves, and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6minutes, or until shrimp are pink and gumbo is thickened. Discard bay leaf.
Remove rice from heat and let stand for 5 minutes; stir in parsley.
Serve 1 cup gumbo over 1/2 c. rice. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TERESACROPS.