New Orleans Gumbo

• 6 boneless chicken thighs (about 1 1/4 pounds), skinned
• 1 1/2 tablespoons Cajun seasoning
• Cooking spray
• 1/2 cup canola oil
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 2 celery stalks, chopped
• 4 ounces andouille sausage, thinly sliced
• 1/2 teaspoon kosher salt
• 2 bay leaves
• 1 (14.5-ounce) can unsalted diced tomatoes, undrained
• 5 cups fat-free, lower-sodium chicken broth
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 5 cups cooked brown rice
• 1/4 cup chopped green onions
• Hot pepper sauce (optional)

1. Preheat oven to 400u0b0.
2. Rub chicken thighs with Cajun seasoning. Place on a baking sheet coated with cooking spray. Bake at 400u0b0 for 25 minutes or until a thermometer registers 165u0b0. Cool chicken; shred.
3. Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan, stirring constantly with a whisk. Cook over medium heat 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon. Add onion, bell pepper, and celery to pan; saute 5 minutes or until vegetables are tender. Add sausage and next 3 ingredients (through tomatoes); cook 2 minutes. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4. Add chicken; cook 5 minutes. Add garlic; cook 5 minutes. Remove from heat; add Worcestershire sauce. Discard bay leaves. Serve over rice; sprinkle with green onions. Serve with hot pepper sauce, if desired.
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chicken, cajun seasoning, cooking spray, canola oil, flour, onion, green bell pepper, celery stalks, andouille sausage, kosher salt, bay leaves, tomatoes, chicken broth, garlic, worcestershire sauce, brown rice, green onions, pepper sauce

Taken from www.myrecipes.com/recipe/new-orleans-gumbo (may not work)