Crescent City Gumbo

• Cooking spray
• 3 tablespoons canola oil, divided
• 1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 pound low-fat smoked sausage (such as Healthy Choice) or turkey kielbasa, cut into 1/2-inch-thick rounds
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 tablespoon minced fresh garlic
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon ground red pepper
• 1/3 cup all-purpose flour
• 5 cups fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
• 3 cups (1-inch) slices fresh okra
• 2 bay leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 1 pound medium shrimp, peeled and deveined
• 2 2/3 cups hot cooked long-grain rice

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil, chicken, and sausage; saute for 3 minutes or until browned. Remove from pan (leave drippings in pan). Add onion, bell pepper, and celery to pan; saute 4 minutes. Add garlic, thyme, and red pepper; saute 4 minutes or until onion is tender and garlic is fragrant. Remove from pan.
2. Add remaining oil to pan. Add flour to pan, stirring constantly with a whisk. Cook 10 minutes or until roux is light brown, stirring constantly with a whisk. Gradually add broth, stirring constantly with a whisk. Add chicken and sausage, onion mixture, tomatoes, okra, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
3. Stir in parsley and shrimp; cook 5 minutes or until shrimp are done. Discard bay leaves. Serve over rice.

cooking spray, canola oil, skinless, sausage, onion, green bell pepper, celery, fresh garlic, thyme, ground red pepper, flour, chicken broth, salt, fresh okra, bay leaves, parsley, shrimp, rice

Taken from www.myrecipes.com/recipe/crescent-city-gumbo (may not work)