Smoked Sausage Gumbo

• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium carrot, chopped
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/8 teaspoon cayenne pepper
• Hot cooked rice

1. In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
2. Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.

celery, onion, green pepper, carrot, olive oil, allpurpose, chicken broth, kielbasa, tomatoes, oregano, thyme, cayenne pepper, rice

Taken from www.tasteofhome.com/recipes/smoked-sausage-gumbo/ (may not work)