Chicken and Sausage Gumbo

For my wedding, my great friend Annie and her family gave me a fabulous cookbook, Food & Wine's Annual Cookbook for 2009 (our wedding year!). I haven't made quite enough recipes from this book, but I intend to, and I already have a favorite, the one for gumbo. This time I used some of my new Penzey's seasonings, so I'll show you how I altered it to use those AND how you can make this great stew without them.

1 lb. boneless skinless chicken breast

Kosher salt and fresh ground pepper
1 Tbsp. vegetable oil
4 Aidell's Cajun Style Andouille sausage links, sliced

2 celery ribs, cut into 1/2 inch dice (I have also used frozen okra or added it in addition)

1 red bell pepper (green is also fine), chopped

1 medium onion, chopped

4 garlic cloves, minced

Penzey's (or your favorite) Cajun Seasoning
1/4 c. all purpose flour (if you use Penzey's Gumbo File there is no need for this)

2 Tbsp. tomato paste

4 c. low-sodium chicken broth

1 (15 oz) can diced tomatoes

1/2 c. uncooked instant brown rice
Your favorite hot sauce for serving

1. Season chicken with salt and pepper. In a heavy stockpot or dutch oven, heat the oil until shimmering. Add the chicken and brown on both sides, about 5 minutes each side.
2. In the same pan, brown the sausage. Add to plate with the chicken.
3. Add the celery, okra if using, bell pepper, and onion and cook over moderate heat until softened, about 10 minutes. Add the garlic and cook 1 minute.
*Skip step 4 if using Gumbo File*4. Stir in the flour and tomato paste and cook, stirring until the flour smells nutty, 5 minutes or so (always less on my hot stove).
5. Add tomato paste now if you skipped step 4. Add the broth, tomatoes, and Cajun Seasoning. Bring to a simmer.
6. Shred the chicken using two forks and add it and the sausage back into the pot. .
Add the rice and simmer 10 minutes or so or until rice is cooked.

Serves 6.

1 serving=6 WW Points+ (when you use the Gumbo File and/or okra in place of the flour)

7 WW Points+ if you use the flour