Cajun Chicken and Sausage Gumbo

* 1 cup vegetable oil
* 1 cup all-purpose flour
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 2 celery stalks, chopped
* 1 pound Healthy Choice Low-fat smoked sausage, sliced 1/4" thick
* 4 cloves garlic, minced
* salt and pepper to taste
* Creole seasoning to taste
* 6 cups fat free chicken broth
* 1 bay leaf
* 1 pound boneless, skinless chicken breast, cubed

1. Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
2. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Stir in the chicken. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Skim off any foam that floats to the top during the last hour.


Number of Servings: 6

Recipe submitted by SparkPeople user LIRPAC.