Chicken Sausage Gumbo Cajun Style

• 4 cups water
• 4 teaspoons low-sodium instant chicken bouillon granules
• 1 lb frozen okra
• 2 (10 ounce) cansdiced tomatoes and green chilies
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 teaspoons tony chachere's creole seasoning
• 1 12-2 lbs chicken breasts, boiled
• 1 lb chicken sausage, casings removed
• 12 teaspoon extra virgin olive oil
• 4 -6 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 1 -2 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 3 cups brown rice

1. Boil a pot of water to cook the chicken breasts inches.
2. Trim excess fat from chicken breasts and dice into 1/2 inch cubes.
3. Once water is boiling, add diced chicken and cook through - careful to not overcook.
4. Drain chicken.
5. In a large pot, place 4 cups water, chicken bouillon, okra, diced tomatoes, basil, oregano, thyme, bay leaves, 1 tsp of Tony Chachere's seasoning and boiled chicken.
6. Bring to a boil.
7. In a pan, heat extra virgin olive oil.
8. In another pot, boil water for the rice.
9. Remove casings from chicken sausage and place in pan with oil, cook until browned.
10. Next add celery, bell pepper, onion and garlic, 1 tsp Tony Chachere's seasoning and red pepper flakes to pan with sausage.
11. Once cooked through, add the sausage mixture to the pot with the chicken and seasonings.
12. Simmer for 20 minutes.
13. Cook rice accordingly.
14. Serve gumbo atop rice.
15. Enjoy!

water, lowsodium instant chicken bouillon granules, frozen okra, tomatoes, basil, oregano, thyme, bay leaves, chicken breasts, chicken sausage, extra virgin olive oil, celery, green bell pepper, yellow onion, garlic, red pepper, brown rice

Taken from www.food.com/recipe/chicken-sausage-gumbo-cajun-style-352464 (may not work)