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2 C. chicken broth

1 C. uncooked converted rice (not instant!)

2 stalks celery, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 28 oz cans diced tomatoes, undrained

1 lb. boneless, skinless chicken breast, cut into cubes (1/2 in)

½ lb. smoked sausage, cut into slices (1/2 in)

1 tsp. dried thyme

1 tsp. black pepper

¼ tsp. cayenne pepper

2 bay leaves

3 Tbsp. all purpose flour

1/4 c. cold water

1 green pepper, chopped

Bring chicken broth to a boil in a stock pot. Add rice, celery, onion, and garlic and reduce heat, simmering for 20 min.

Meanwhile, bring tomatoes, chicken, sausage, thyme, pepper, bay leaves, and cayenne to a boil in a large pot. Reduce heat and simmer 10 min.

Combine flour and water and stir until smooth; add in to chicken mixture and stir in green pepper. Cook uncovered over medium heat for 4-6 minutes until thickened. Remove bay leaves. Remove rice from heat and let stand 5 min. Spoon rice into a bowl and ladle gumbo over the top.

Serves 8 (1 cup gumbo with ½ cup rice)

Presented by Emily Herndon, The Confectionista's Kitchen

Date: 2/24/2014

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