Chicken and Sausage Gumbo

Ingredients

• 6 ounces andouille sausage finely chopped
• 3 cups brown rice 
• 2 tablespoons butter 
• 1 tablespoon creole seasoning salt-free
• 14.5 ounce canned tomatoes whole crushed drained canned
• 2 tablespoons canola oil 
• 0.5 cup celery thinly sliced
• 3 cups chicken stock see (such as Swanson)
• 0.3 cup flour all-purpose
• 5  garlic clove minced
• 0.8 cup bell pepper green chopped ( 1 medium)
• 1 cup okra frozen
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 8 ounces chicken thighs boneless skinless cut into bite-sized pieces

Equipment

• frying pan
• paper towels
• knife
• whisk
• measuring cup
• slotted spoon
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add sausage to pan; saut for 5 minutes, turning to brown on all sides.
3. Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan.
4. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk.
5. Add chicken; saut 4 minutes, stirring frequently.
6. Add onion and next 5 ingredients (through garlic) to pan; saut for 6 minutes or until vegetables are tender, stirring occasionally.
7. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally.
8. Serve over rice.