Recipe from Taste of Simple
This yummy recipe has become a regular in our home over the past few months! 
Try it out and let me know what you think!

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.