Chicken and Sausage Gumbo

Ingredients

• 6 ounces andouille sausage, finely chopped
• 2 tablespoons butter
• 2 tablespoons canola oil
• 1.5 ounces all-purpose flour (about 1/3 cup)
• 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper (about 1 medium)
• 1/2 cup thinly sliced celery
• 1 tablespoon salt-free Cajun/Creole seasoning
• 1/2 teaspoon salt
• 5 garlic cloves, minced
• 3 cups no-salt-added chicken stock (such as Swanson)
• 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed
• 1 cup frozen cut okra
• 3 cups bagged precooked brown rice

Preparation

1. 1. Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk. Add chicken; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté for 6 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Serve over rice.