Chicken And Sausage Gumbo

• 2/3 c. flour
• 3 onions, chopped
• 4 cloves garlic, minced
• 2 green bell peppers, chopped
• 2 stalks celery, chopped
• 10 c. water
• 1 (14 1/2 oz.) can stewed tomatoes
• 3 to 4 lb. skinless, boneless chicken breasts, cut in pieces
• 1/2 tsp. dried thyme
• 1/4 tsp. red pepper
• 1 lb. lite sausage
• 1 bunch green onions, chopped

1. Place flour on baking sheet and bake at 400u0b0 for 20 minutes. Stir every 5 minutes.
2. Flour should be very brown.
3. (Works well in toaster oven.)
4. Set aside.
5. In a large, heavy pot coated with nonstick cooking spray, saute vegetables until tender.
6. Add browned flour (roux), stirring constantly.
7. Gradually add water, tomatoes and chicken; bring to a boil, lower heat and simmer 1 hour.
8. While gumbo is cooking, boil sausage in water in a pot until done.
9. Slice in 1-inch slices and add to gumbo.
10. Cook an additional 20 minutes.
11. Add green onions, cooking 10 more minutes. Skim any fat from surface of gumbo.
12. Serve over rice.
13. Yields 10 to 12 servings.

flour, onions, garlic, green bell peppers, stalks celery, water, tomatoes, skinless, thyme, red pepper, lite sausage, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564278 (may not work)