Chicken and Sausage Gumbo

Hillshire Farm Polska Kielbasa, 14 oz (remove)
Chicken Breast, no skin, 16 ounces (remove)
Celery, raw, 1 cup, diced (remove)
Onions, raw, 1 cup, chopped (remove)
Green Peppers (bell peppers), 0.5 cup, chopped (remove)
Okra, 1 cup slices (remove)
*Canola Oil, .75 cup (remove)
*Flour, white, 1 cup (remove)
*Del Monte Petite Cut Diced Tomatoes, 3 cup (remove)

Slice the kielbasa and brown in a pan, set aside. Diced the chicken and brown in a pan, set aside. Combine peppers, onions and celery in a pan and cook until they are browned, set aside. In a large, heavy pan, combine oil and flour and continuously stir over medium high heat until it is nice and brown. Remove from heat and add tomatoes with their juice, the chicken, sausage, okra, celery mix, and enough water to make to make the gumbo the consistency you would like. Add Tony Chachere's seasoning and hot sauce to taste. Bring to a boil and then turn the heat to low and cover. Let it simmer for at least two hours, stirring occasionally. If you would rather put it in a crock pot, then follow all the same steps, but after everything is mixed together, transfer it to a crock pot a let it simmer for at least 4 hours. I usually let it sit in the crock pot over night and eat it the next day for lunch.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user EBALLAGH1.