Title: Creole-Style Chicken Gumbo
Categories: None
Yield: 5 Servings

1 tb Canola oil
1 c Yellow onion; finely chopped
1 c Celery; finely chopped
2 lg Garlic cloves; finely minced
1 lg Green bell pepper; finely
-chopped
4 Skinless boneless chicken
-breast halves; cut in
-quarters
4 oz Andouille sausage; chopped
1 c Fat-free chicken broth; *
-see note
1 cn Tomatoes; in puree, 14 oz.
1 ts Tabasco sauce; or more to
-taste
1/8 ts Cayenne
1/4 c Parsley; flat leaf, chopped
1 ts Dried thyme
1/2 ts Freshly ground black pepper
2 ts Gumbo seasoning or file
-powder
1 tb Tomato paste

1. In a large nonstick skillet lightly coated with cooking spray, heat oil.
Add the onion, celery, garlic, and bell pepper and cook, stirring, until
the onion is translucent, about 5 minutes.

2. To the skillet, add the chicken pieces and cook over medium heat until
lightly browned , about 6 minutes. Add the sausage and cook for 3 minutes
more.

3. To the skillet, add the chicken stock, tomatoes in puree, Tabasco sauce,
cayenne, parsley, thyme, black pepper, gumbo seasoning, and tomato paste.
Stir well. Bring the sauce to a boil, reduce the heat to a simmer, and cook
until the chicken is done, about 6 to 8 minutes. Adjust the seasoning with
salt and Tabasco. Serve over hot rice.

NOTES : * original recipe called for "defatted chicken stock," but I used
fat-free canned broth

Recipe by: Low-Fat Chicken Breasts by Diane Rozas

Posted to EAT-LF Digest by "Kathy Rogers" on
Oct 9, 1998, converted by MM_Buster v2.0l.