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Coat a large
nonstick skillet with cooking spray. Add sausage, and cook 5 minutes
or until browned on all sides. Remove sausage from skillet, and
set aside.
Add chicken
to skillet, and cook 7 minutes on each side or until chicken is
done. Remove chicken from skillet, and let cool slightly. Shred
chicken; set aside.
Place flour
on a baking sheet; bake at 350 degrees for 40 minutes or until caramel
colored, stirring occasionally.
Coat a large
Dutch oven with cooking spray; add oil. Place over medium-high heat
until hot. Add celery and next 4 ingredients; sauté` 8 minutes
or until tender. Add browned flour, Creole seasoning, and next 4
ingredients, stirring well. Add broth and reserved sausage. Bring
to a boil; reduce heat, and simmer, uncovered, 1 hour. Add shredded
chicken, and simmer uncovered, 30 minutes. Remove and discard bay
leaves. Stir in file`, if desired. Serve over rice.
Per Serving:
Calories 305 Protein 21.0g Fat 8.2g Carbohydrate 34.4g
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