New Orleans Gumbo

Ingredients

• 2 cups chicken broth
• 1 cup uncooked converted rice
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• 3 tablespoons all-purpose flour
• 1/4 cup cold water
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 large green pepper, chopped
• 1/4 cup minced fresh parsley

Directions

• In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
• Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
• Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo. Yield: 8 servings.