Chicken and Sausage Gumbo Over Rice

Ingredients
1 medium onion, coarsely chopped
3 links fresh Italian sausage with peppers and onion (or andouille)
1 1/2 cups long grain white rice
2 tablespoons olive oil
1 (16-oz) bag frozen vegetable gumbo blend (okra, corn, onions, celery, bell peppers)
1/2 teaspoon Creole seasoning
1/2 cup all purpose flour
1 (32-oz) box low-sodium chicken broth
1 (10-oz) bag cooked chicken pieces
1 teaspoon reduced-sodium Worcestershire sauce
2 (10-oz) cans milder diced tomatoes/green chiles (undrained)
2 teaspoons browning sauce
12 oz peeled/deveined medium shrimp (thawed; optional)

Prep

• Chop onion into large pieces.
• Cut sausage into bite-size pieces.

Steps

1. Prepare rice following package instructions.
2. Preheat large saucepan on medium-high 2–3 minutes. Add oil; then add sausage; cook and stir 2 minutes or until browned. Add onions, gumbo blend, and Creole seasoning; cook 1 minute.
3. Sprinkle flour over vegetables and stir to blend. Add broth, a little at a time, while stirring; bring to a boil.
4. Reduce to simmer; stir in chicken, Worcestershire, tomatoes with chiles, browning sauce, and shrimp (if using). Simmer 8–10 minutes or until thickened and shrimp are opaque. Serve over rice.

(Recipe courtesy of Publix Apron's Simple Meals)