Chicken Gumbo

• 5 previously roasted chicken legs (skinned removed and meat torn from bones)
• 1 lb of hillshire farm smoked chicken sausage (diced with skin intact)
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 celery ribs, chopped
• 1 medium red bell pepper, seeded and diced
• 1 medium green bell pepper, seeded and diced
• 1 12 tablespoons cornstarch
• 1 (14 1/2 ounce) can diced tomatoes (Italian or Cajun style will do)
• 1 14 teaspoons cajun seasoning (more if needed)
• 34 cup chicken broth
• 8 ounces fresh okra or 8 ounces frozen okra
• 2 cups fresh corn or 2 cups frozen corn
• 2 cups of hot cooked brown rice (see my posted recipe)

1. Spray a Dutch oven with cooking spray, add the sausage, onion and celery.
2. Cook, stirring often for about 10 minutes, until onion and celery are soft.
3. Add the peppers and garlic, stir and cook for and additional 5 minutes.
4. Stir in the Corn Starch and cook for about 1 minute.
5. Add the tomatoes and broth; bring to a boil, stir and add the chicken, seasoning, okra and corn.
6. Stir to incorporate.
7. Bring to a second boil.
8. Reduce heat to a simmer and cook until the vegetables have cooked through, about 15 minutes.
9. Taste, adjust seasoning if needed.
10. Serve with hot rice and ENJOY:).

chicken, chicken sausage, onion, garlic, celery, red bell pepper, green bell pepper, cornstarch, tomatoes, cajun seasoning, chicken broth, fresh okra, fresh corn, brown rice

Taken from www.food.com/recipe/chicken-gumbo-457614 (may not work)