Last week a friend told me that the November issue of Cooking Light was out and, even better, it was a DOUBLE ISSUE! Music to my ears. Needless to say I had to go out that night and pick it up. It's quite thick and I guess they just couldn't decide on a cover because they made two different covers for the issue. I, of course, opted for the one with the delectable chocolate dessert. Then, I spent the next few days going through it and putting stickies on so many yummy sounding recipes I don't know how I'll ever get through them all! Let's just say, we won't go hungry or struggle for dinner ideas for quite a while!
Tonight is the first chilly evening of the Fall and I wanted something warm and comforting on the stove to come home to after a cold and windy evening on the football field. Soooo, tonight is my FIRST Recipe of the Double Issue Cooking Light. . . . my boys are quite happy because is so good.
CHICKEN SAUSAGE GUMBO
6 ounces andouille sausage, finely chopped
2 tablespoons butter
2 tablespoons canola oil
1.5 ounces all-purpose flour (about 1/3 cup)
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped onion
3/4 cup chopped green bell pepper (about 1 medium)
1/2 cup thinly sliced celery
1 tablespoon salt-free Cajun/Creole seasoning
1/2 teaspoon salt
5 garlic cloves, minced
3 cups no-salt-added chicken stock (such as Swanson)
1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed
1 cup frozen cut okra
3 cups bagged precooked brown rice
1. Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan. 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. Add chicken; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté for 6 minutes or until vegetables are tender, stirring occasionally. 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. Serve over rice.