Chicken Gumbo

• Vegetable cooking spray
• 3/4 pound smoked turkey sausage, sliced
• 1 1/2 pounds skinned, boned chicken breasts
• 1/2 cup all-purpose flour
• 1 tablespoon vegetable oil
• 2 1/2 cups chopped celery
• 2 cups chopped onion
• 2 cups chopped green pepper
• 1/2 cup chopped green onions
• 4 cloves garlic, minced
• 1 tablespoon Creole seasoning
• 1 tablespoon low-sodium Worcestershire sauce
• 2 teaspoons hot sauce
• 1/2 teaspoon pepper
• 3 bay leaves
• 3 (14 1/4-ounce) cans no-salt-added chicken broth
• Gumbo file (optional)
• 6 cups cooked long-grain rice (cooked without salt or fat)

1. Coat a large nonstick skillet with cooking spray. Add sausage, and cook 5 minutes or until browned on all sides. Remove sausage from skillet, and set aside. Add chicken to skillet, and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool slightly. Shred chicken; set aside.
2. Place flour on a baking sheet; bake at 350u0b0 for 20 minutes or until dark brown, stirring occasionally.
3. Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add celery and next 4 ingredients; saute 8 minutes or until tender. Add browned flour, Creole seasoning, and next 4 ingredients, stirring well. Add broth and sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Add chicken, and simmer, uncovered, 30 minutes. Remove and discard bay leaves. Stir in file, if desired. To serve, place 3/4 cup rice in each of 8 bowls; ladle 1 1/2 cups gumbo over each serving.

vegetable cooking spray, turkey sausage, chicken breasts, allpurpose, vegetable oil, celery, onion, green pepper, green onions, garlic, creole seasoning, worcestershire sauce, hot sauce, pepper, bay leaves, salt, gumbo file, rice

Taken from www.myrecipes.com/recipe/chicken-gumbo-1 (may not work)