One Great Gumbo With Chicken And Andouille Sausage Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 (14-ounce) can diced tomatoes, in puree

1 quart chicken stock or broth

2 1/2 cups white enriched rice prepared to package directions

2 teaspoons poultry seasoning

1 pound boneless, skinless chicken thighs, diced or, double amount of white meat

2 tablespoons extra- virgin olive oil, 2 turns of the pan

4 ribs celery from the heart of the stalk, chopped

Salt and pepper

2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)

1/4 cup all-purpose flour

8 scallions, thinly sliced on an angle

3 tablespoons fresh chopped thyme leaves, several sprigs

1 (28-ounce) can crushed tomatoes

2 bay leaves, fresh or dried

3 tablespoons unsalted butter

1 1/2 pounds andouille sausage, casings removed and diced

1 pound chicken breast tenders, diced

1 large onion, peeled and chopped

3 cups chopped okra, fresh or defrosted frozen

2 green bell peppers, seeded and diced

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