Chicken Sausage Gumbo

Chicken Sausage Gumbo

(from Southern Living, December 2004, slightly modified)

submitted by Amy Stephenson

1 t. olive oil

11/2 lb. low fat smoked sausage, cut into slices

1 c. chopped onion

1 c. chopped celery

2 large cloves garlic, pressed

1 medium green pepper, chopped

5 T. instantized flour (Wondra)

2 c. chicken broth

1 28 oz. can diced tomatoes

1 - 2 t. Creole seasoning (like Tony Chachere's, which is also great on grilled burgers!)

4 cups chopped cooked chicken (rotisserie)

Saute sausage, onion, celery, garlic and green pepper in oil in Dutch oven until onion is tender.  Combine flour and 1 cup broth in shaker container or jar with tight fitting lid and shake well.  Add remaining broth, tomatoes and creole seasoning to pot and bring to a slow boil.  Slowly stir in broth and flour mixture and simmer to thicken.  Add chicken, stir well.  Serve over hot cooked rice.  (Wondra is an easy way to thicken a soup without making a roux or adding extra fat.)