Sausage & Chicken Gumbo (low fat) with Chive Cornbread

Sausage & Chicken Gumbo (lowfat)

• 6-8 oz uncooked boneless, skinless chicken breast, cut into 1 inch cubes
• 6-8 oz of turkey sausage, cut into 1 inch cubes
• cooking spray
• 1 tbsp of flour
• 10 oz bag of frozen gumbo style vegetables
• 10 oz bag of frozen okra & tomatoes
• 1 cup of diced zucchini (optional)
• 3 garlic cloves, minced
• 1 cup of crushed canned tomatoes
• 2 cups of chicken broth
• 1 tbsp of Cajun seasonings (Tony's)
• 1 bay leaf (small)
• 2 tbsp of Worcestershire sauce
• 1/4 tsp of dried thyme
• 2 tbsp of file'
• salt and pepper
• hot sauce (optional)
• chopped chives (optional)

Coat a large dutch oven with cooking spray. Add the chicken and sausage and stir constantly until lightly browned, about 2-3 minutes. Mix in the garlic and vegetables. Saute' until tender. If frozen, may take about 5 minutes. Sprinkle with the flour, thyme, salt, pepper, and Cajun seasoning. Let cook for about a minute. Add in your crushed tomatoes, broth, Worcestershire sauce, file', and bay leaf. If you like your gumbo a little thin, add more broth or water. Cook for another 20-30 minutes. Remove bay leaf before serving. Enjoy!

Chive cornbread

• 2 packages of yellow cornbread mix
• 2 eggs
• 2 tbsp of chopped red onion
• 3 tbsp of chopped chives
• 3/4 cup of milk

Mix and Bake according to package directions.