Cajun-Style Chicken Gumbo

• 1 lb boneless skinless chicken breast
• 1 teaspoon cajun seasoning or 1 teaspoon creole seasoning
• 1 teaspoon dried thyme leaves
• 2 tablespoons canola oil
• 1 medium onion, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 carrot, cup thinly sliced can be julienne
• 1/2 cup celery, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 14 ounces reduced-sodium chicken broth
• 14 1/2 ounces no-salt-added stewed tomatoes, undrained
• 1/2 teaspoon hot pepper sauce
• 2 cups cooked rice, hot
• 1/4 cup fresh parsley, chopped (optional)
• additional hot pepper sauce (optional)

1. Cut chicken into 1 inch pieces; place in medium bowl.
2. Sprinkle with seasoning and thyme; toss well.
3. Set aside.
4. Heat oil in large sauce pan over medium-high heat.
5. Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable are crisp-tender, stirring once.
6. Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour, cook 1 minute, stirring frequently.
7. Add chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauces is slightly thickened.
8. Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce, if desired.

chicken breast, cajun seasoning, thyme, canola oil, onion, green bell pepper, carrot, celery, garlic, flour, chicken broth, salt, hot pepper sauce, rice, fresh parsley, additional hot pepper sauce

Taken from www.food.com/recipe/cajun-style-chicken-gumbo-234067 (may not work)