Chicken and Sausage Gumbo

For my wedding, my great friend Annie and her family gave me a fabulous cookbook, Food and 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. 

1 lb. boneless skinless chicken breast

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

2 celery ribs, cut into 1/2 inch dice 

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

1 medium onion, chopped

4 garlic cloves, minced

Penzey's (or your favorite) Cajun Seasoning, to taste
1/4 c. all purpose flour 

2 Tbsp. tomato paste

4 c. low-sodium chicken broth

1 (15 oz) can diced tomatoes

1/2 c. uncooked instant brown rice

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. Cook until it reaches an internal temperature of 165. 
2. In the same pan, brown the sausage. Add to the plate with the chicken.
3. Add the celery, bell pepper, and onion and cook over moderate heat until softened, about 10 minutes. Add the garlic and cook 1 minute.
4. Stir in the flour and tomato paste and cook, stirring until the flour smells nutty, 5 minutes or so.
5. 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.