Spicy Sausage and Chicken Gumbo

1 c. roasted chicken (light and dark meat)
1 c. spicy Italian sausgage (casing removed and cut in chunks)
1 c. chopped celery
1 c. onion, chopeed
1 c. chopped okra
3 cloves garlic (grated)
1 medium bell pepper
1 c. white rice
1/2 c. tomaote paste
4 cups chicken stock
2-4 c. water (depending on desired thickness)
hot sauce and worchestershire to taste
Olive oil

In large pot, use 1 tbsp olive oil to brown the rice. Cook over medium heat until browned. Remove from heat. In hot skillet, use 3 tbsp olive oil to brown the sausage. Add roasted chicken at the end to heat. Spoon meat, draining excess oil, into large pot with rice and add stock. While bringing rice and meat to a simmer, dice all vegetables and place onion, garlic, celery and peppers in skillet. Saute with any remaining olive oil. Add okra at the end or it will get too soft. Add tomato paste to pot with rice after simmering for 15 minutes. Add hot sauce and worchestershire. Add all vegetables to rice and meat and cook additional 15 minutes. Makes approximately 8 heaping - 1 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SINGINSHAN.