Chicken Gumbo

Friday night kicked things up a bit... Chicken Gumbo.

Chicken Gumbo

· 1 ½ pound of boneless skinless chicken breasts, diced
· 2 Tbs canola oil
· 1 pound andouille sausage, diced
· 1 large onion, diced
· 4 ribs celery, diced
· 1 large green bell pepper, diced
· 2 cloves garlic, minced
· 1-2 Tbs of hot sauce
· 4 Tbs butter
· 4 Tbs flour
· 4 cups chicken broth
· 1 can diced tomatoes
· 1 can crushed tomatoes
· 1 small can tomato sauce
· 1-2 Tbs fresh thyme
· Salt and Pepper to taste
· 4 green onions

Heat a large deep skillet or Dutch oven over medium high heat. Add chicken, season with salt and fry until brown. Then add sausage and continue to fry for 2-3 minutes. Remove to plate and add butter. When melted, add onion, celery, green pepper and garlic. Sauté until veggies are soft. Add hot sauce. Cook 1 minute, then add flour. Cook veggies 1-2 minutes more and add chicken broth. Bring mixture to a boil and reduce heat. Then add all three cans of tomatoes, stir. Bring to a boil and then add chicken and sausage back to the pan. Sprinkle with fresh thyme and salt and pepper. Serve with white rice and top with sliced green onions.