Chicken Sausage Gumbo Cajun Style

This is a low-sodium, low calorie, low cholesterol approach to a classic southern style dish. I enjoy cooking with little to no butter or oil - and this recipe follows that guideline. It's got some excellent spice, delicious ingredients and will wow a crowd (they'll never even know how good it is for them)! Feel free to modify the level of spiciness according to your taste and use more water if you prefer a gumbo with more liquid.

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 4  cups water
• 4  teaspoons low-sodium instant chicken bouillon granules
• 1  lb frozen okra
• 2 (10 ounce) cans  diced tomatoes and green chilies
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1  teaspoon dried thyme
• 2  bay leaves
• 2  teaspoons  tony chachere's  creole seasoning
• 1 1⁄2-2  lbs chicken breasts, boiled
• 1  lb  chicken sausage, casings removed
• 1⁄2 teaspoon extra virgin olive oil
• 4 -6  celery ribs, chopped
• 1  green bell pepper, chopped
• 1  yellow onion, chopped
• 1 -2  tablespoon  minced garlic
• 1  teaspoon red pepper flakes
• 3  cups brown rice

Directions

1. Boil a pot of water to cook the chicken breasts inches.
2. Trim excess fat from chicken breasts and dice into 1/2 inch cubes.
3. Once water is boiling, add diced chicken and cook through - careful to not overcook.
4. Drain chicken.
5. In a large pot, place 4 cups water, chicken bouillon, okra, diced tomatoes, basil, oregano, thyme, bay leaves, 1 tsp of Tony Chachere's seasoning and boiled chicken. Bring to a boil.
6. In a pan, heat extra virgin olive oil.
7. In another pot, boil water for the rice.
8. Remove casings from chicken sausage and place in pan with oil, cook until browned.
9. Next add celery, bell pepper, onion and garlic, 1 tsp Tony Chachere's seasoning and red pepper flakes to pan with sausage.
10. Once cooked through, add the sausage mixture to the pot with the chicken and seasonings.
11. Simmer for 20 minutes.
12. Cook rice accordingly.
13. Serve gumbo atop rice.
14. Enjoy!