Cajun Light Cooking

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Chicken, Tasso, and Smoked Turkey Sausage Gumbo

The principal changes in this gumbo include using dry roux; boneless, skinless chicken breasts; and turkey sausage. The recipe includes tasso, which is pork that is seasoned and smoked, but the pork is lean and adds a lot of flavor.

8 cups chicken broth or stock
1/4 cup dry roux
3 cloves garlic, minced
1 medium onion, chopped
1 stalk celery, chopped
1 bell pepper, chopped
1 bay leaf
1/2 teaspoon dried thyme leaves
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/4 pound tasso, chopped
3/4 pound boneless, skinless chicken breast, cut into bite-size pieces
1/2 pound smoked turkey sausage, sliced
Creole seasoning to taste
Coarse salt and freshly ground black pepper to taste
Hot sauce to taste
1/4 cup chopped green onion tops
1/4 cup chopped parsley

Bring the chicken broth to a boil. Add the roux, and whisk to dissolve. Add the garlic, onion, celery, bell pepper, bay leaf, thyme, Worcestershire and soy sauces and tasso. Bring to a boil; reduce heat; and simmer, stirring occasionally, for 30 minutes.
    
Meanwhile, preheat the broiler, and season the chicken and sausage liberally with Creole seasoning. Broil, turning once, until browned. Add to the pot, and simmer for 30 minutes. Season with salt, pepper and hot sauce. Add the chopped onion tops and parsley. Serve with steamed rice. Serves 4 to 6.

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