New Orleans Gumbo

Ingredients

• 4 ounces andouille sausage thinly sliced
• 2  bay leaves 
• 1.3 pounds boneless chicken thighs boneless
• 1.5 tablespoons cajun spice 
• 14.5 ounce canned tomatoes unsalted diced undrained canned
• 0.5 cup canola oil 
• 2  celery stalks chopped
• 5 cups brown rice cooked
• 0.5 cup flour all-purpose
• 2  garlic cloves minced
• 1 cup green bell pepper green chopped
• 0.3 cup green onions chopped
• 0.5 teaspoon kosher salt 
• 5 cups lower sodium beef broth fat-free
• 1.5 cups onion chopped
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• baking sheet
• oven
• knife
• whisk
• wooden spoon
• kitchen thermometer
• measuring cup
• dutch oven

Directions

1. Preheat oven to 40
2. Rub chicken thighs with Cajun seasoning.
3. Place on a baking sheet coated with cooking spray.
4. Bake at 400 for 25 minutes or until a thermometer registers 16
5. Cool chicken; shred.
6. Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
7. Add flour to pan, stirring constantly with a whisk. Cook over medium heat 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon.
8. Add onion, bell pepper, and celery to pan; saut 5 minutes or until vegetables are tender.
9. Add sausage and next 3 ingredients (through tomatoes); cook 2 minutes. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
10. Add chicken; cook 5 minutes.
11. Add garlic; cook 5 minutes.
12. Remove from heat; add Worcestershire sauce. Discard bay leaves.
13. Serve over rice; sprinkle with green onions.
14. Serve with hot pepper sauce, if desired.