Ingredients
2 cups chicken broth1 cup uncooked converted rice2 celery ribs, chopped1 medium onion, chopped2 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices1 teaspoon dried thyme1 teaspoon pepper2 bay leaves1/4 teaspoon cayenne pepper3 tablespoons all-purpose flour1/4 cup cold water1 pound uncooked medium shrimp, peeled and deveined1 large green pepper, chopped1/4 cup minced fresh parsley
Preparation
In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.
