LIGHT LOUSIANNA GUMBO

1 BONELESS, SKINLESS CHICKEN BREAST CUT INTO 1 INCH CHUNKS
1 TSP. ZATARAIN'S CREOLE SEASONING
1 TBSP. CANOLA OIL
2 CHICKEN SAUSAGES
3 C. CHOPPED CELERY
1 C. ONION
1 C. CORED,SEEDED AND CHOPPED GREEN BELL PEPPER
4 CLOVRS GARLIC, CHOPPED
1/4 C. PACKED CHOPPED FRESH THYME
2 TBSP. WHOLE WHEAT FLOUR
15 OZ. DICED TOMATOES WITH JUICE
1 C. LOW SODIUM CHICKEN BROTH
1/2 LB. MEDIUM SHRIMP, SHELLED, DEVEINED ABOUT 20 SHRIMP)
16 OZ. FROZEN SLICED OKRA
1/4 C. CHOPPED FRESH ITALIAN PARSLEY

SPRINKLE CHICKEN WITH ZATATRAINS SEASONING. HEAT OIL IN LARGE POT OVER HIGH HEAT. BROWN CHICKEN AND SAUSAGE TURNING ONCE,2 TO 3 MINUTES. ADD CELERY, ONION, BELL PEPPER, GARLIC AND THYME. COOK UNTIL VEGETABLES START TO SOFTEN, 2 TO 3 MINUTES. ADD 1 TBSP WATER IF THEY START TO STICK. REDUCE HEAT TO MEDIUM. SPRINKLE FLOUR OVER MEAT-VEGETABLE MIXTURE. COOK STIRRING 1 MINUTE. ADD TOMATOES WITH JUICE AND BROTH. SIMMER, COVERED UNTIL CHICKEN IS COOKED THROUGH, ABOUT 10 MINUTES. ADD SHRIMP AND OKRA SIMMER COVERED UNTIL SHRIMP IS COOKED AND OKRA IS TENDER, ABOUT 3 TO 4 MINUTES. GARNISH WITH PARSLEY

Serving Size: 4, 2-CUP SERVINGS

Number of Servings: 1

Recipe submitted by SparkPeople user TAMMYLORENZ.