Chicken and Sausage Gumbo Over Rice

By samara72

Ingredients

• 1 medium onion, coarsely chopped
• 3 links fresh Italian sausage with peppers and onion (or andouille)
• 1 1/2 cups long grain white rice
• 2 tablespoons olive oil
• 1 (16-oz) bag frozen vegetable gumbo blend (okra, corn, onions, celery, bell peppers)
• 1/2 teaspoon Creole seasoning
• 1/2 cup all purpose flour
• 1 (32-oz) box low-sodium chicken broth
• 1 (10-oz) bag cooked chicken pieces
• 1 teaspoon reduced-sodium Worcestershire sauce
• 2 (10-oz) cans milder diced tomatoes/green chiles (undrained)
• 2 teaspoons browning sauce
• 12 oz peeled/deveined medium shrimp (thawed; optional)

Details

Servings 6

Preparation

Step 1

Chop onion into large pieces.
Cut sausage into bite-size pieces.


Prepare rice following package instructions.
Preheat large saucepan on medium-high 2–3 minutes. Add oil; then add sausage; cook and stir 2 minutes or until browned. Add onions, gumbo blend, and Creole seasoning; cook 1 minute.
Sprinkle flour over vegetables and stir to blend. Add broth, a little at a time, while stirring; bring to a boil.
Reduce to simmer; stir in chicken, Worcestershire, tomatoes with chiles, browning sauce, and shrimp (if using). Simmer 8–10 minutes or until thickened and shrimp are opaque. Serve over rice.