Chicken and Sausage Gumbo II

In ‘300 Sensational Soups’

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1⁄4 cup unsalted butter
• 1⁄4 cup all-purpose flour
• 1  cup  chopped onion
• 1⁄2 cup  diced celery
• 1⁄2 cup  chopped red bell pepper
• 1⁄2 cup  chopped green bell pepper
• 3  garlic cloves, minced
• 1  bay leaf
• 1  teaspoon dried thyme
• 1 (14 ounce) can diced tomatoes, with juice
• 1 (10 ounce) package frozen okra, thawed and cut into 1/2 inch slices
• 1  lb  smoked andouille sausage, cut into 1/2 inch slices
• 3  cups  chicken stock
• 2  teaspoons  cajun seasoning
• 3  cups  shredded  cooked chicken
•  salt
•  fresh ground black pepper
• 3  cups  hot cooked long-grain rice

Directions

1. In a large pot, melt butter over med-high heat.
2. Add flour and sauté until mixture is a dark, reddish brown, about 5 minutes.
3. Add onion, celery, and red and green peppers; sauté until tender, about 6 minutes.
4. Add garlic, bay leaf and thyme, sauté for 1 minute.
5. Add tomatoes with juice, okra, sausage, stock and Cajun seasoning; bring to a boil.
6. Cover, decrease heat to low and simmer gently, stirring often, for 20 minutes to blend the flavors.
7. Add chicken and heat until steaming, about 5 minutes.
8. Season with salt and pepper to taste.
9. Discard bay leaf.
10. Divide rice among heated bowls and top with soup.