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