2 cups and 1 cup chicken broth, divided
1 cup uncooked rice
2 celery ribs, roughly chopped
2 garlic cloves, minced
2 Tbs. olive oil
1 lb. boneless, skinless chicken breast, cut into bite-sized cubes
1 pkg. kielbasa or turkey kielbasa, sliced
1 can (28 oz.) diced tomatoes
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 tsp. Creole seasoning (Such as Zatarain’s)
¼ tsp. cayenne pepper
1 green pepper, diced
1 onion, roughly chopped
¼ cup cold water
3 Tbs. flour
1 Tbs. lemon juice
In a large saucepan, bring 2 cups of broth to a boil. Stir in rice, celery, and garlic. Reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile, preheat a large pot with olive oil. Add chicken and brown for about 2 minutes. Add kielbasa, tomatoes, remaining broth, and seasoning. Bring to a boil. Reduce heat to medium, cover, and simmer for 10-15 minutes.
Add onion and green pepper. Stir in lemon juice. Combine water and flour until smooth, then stir into the gumbo. Cook, uncovered, over medium heat for 5-8 minutes, until thickened.
Remove rice from heat and let stand 5 minutes. Serve gumbo over rice and sprinkle with additional Creole seasoning for extra heat.
*Modified from "New Orlean's Gumbo" in Simple & Delicious
