New Orlean's Style Spicy Sausage and Chicken Gumbo

Hearty dinners don't always have to mean heavy dinners and healthy dinners don't always mean tasteless either!  I came across this recipe on Pampered Chef's website and it looked so easy and most importantly so versatile as far as the ingredients go, so I decided to switch up a few things and make it less heavy and a little bit more healthy.  The original recipe called for smoked beef sausage, which is very flavorful, yet a little to heavy for my taste and can tend to be a little bit on the greasy side.  So, I switched out the beef sausage for spicy turkey sausage.  Turkey sausage can be such a great substitute for your meals that call for regular sausage, its lighter on the belly (don't you want room for dessert?), less expensive, less, greasy, and is packed with flavor!!!  I know, I know, its not "sausage" but believe me, I'm Italian and if I love it, you will too!  For this recipe I choose to use spicy turkey sausage, but if you can't take the heat...then use mild! ;)

I also decided with this recipe to change the chicken as well.  The recipe called for chicken breasts which had to be sliced and diced.....really?.....who's in the mood for that after a long day?  Not me!  So I went with the thinly sliced chicken tenderloins....all they are is chicken breast that's already thinly sliced in half and then sliced again into "chicken strips".....WAY easier and less time consuming!  So with the chicken strips, all you really need to do is cut them into 1 inch pieces and your good to go!

My next change was with the rice.  Now, you can use plain white rice, or you can go healthy and use brown rice, which is equally delicious...I however decided to use a box of Zatarain's New Orleans Style Jambalaya Mix Rice.  It has a real nice smoky flavor to it and is very hearty and rich in flavor without over stepping the rest of the ingredients, and I had it in my cabinet so it was free! 

My final switch up was with the chicken broth....kinda weak for winter time if you ask me....so to "hearty up" the recipe I substituted it with chicken stock, which tends to have a heartier body to it and real good "stick to the ribs" kinda attitude!

Basically what my point is, is find a recipe you like and don't be scared to switch things up, add a dash of this, or a dash of that!  Recipes should be the foundation of your meal and shouldn't always be followed to the "T".....I mean really....what fun is following the rules???

Ingredients:

* 1.25 lbs of Spicy Turkey Sausage
* 1 Medium Spanish Onion
* 2 Stalks Celery, washed, trimmed, and sliced
* 1 Package Boneless Skinless Chicken Tenderloins
* 2 tbsp Cajun Creole Rub
* 2 cans (14.5 oz each) diced tomatoes
* 4 cups (32 ounces) chicken stock, divided (I used Natures Promise, Organic)
* 3 tbsp cornstarch
* 1 small yellow squash (cut lengthwise, each cut lengthwise again, then sliced)
* 1/2 tsp salt ( I prefer Kosher)
* Hot Rice (your choice, cooked as directed on box)

Directions:

1. Cut sausage in half lengthwise, then into 1-inch-thick slices. Place sausage in skillet and cook over medium heat for 2-3 minutes or until lightly browned.
2. Meanwhile, coarsely chop onion, thinly slice celery, and cut bell pepper into 1 inch pieces. Cut chicken into 1 inch pieces. In a mixing bowl, toss chicken and rub together. Add onion, celery, bell pepper and chicken to skillet; cook, stirring occasionally, for 4 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Add tomatoes and 3 cups of the chicken stock to the skillet; cook 3-4 minutes or until mixture comes to a boil.
3. In another bowl, combine cornstarch and remaining broth; whisk until smooth. Slowly add cornstarch mixture to skillet; stir to combine. Cook 3 minutes or until thickened. Add cut up squash and salt to skillet; cover. Remove from heat; let stand 2 minutes. Serve gumbo over hot cooked rice. 

**Here's a little tip if you choose to use the Zatarain's Jambalaya Rice, start the rice first because it is NOT instant rice, so it does take a little time.  Plan for about 20 minutes for the rice, which is about the same time it takes to cook the Gumbo!  This way everything is done at the same time and you won't find yourself waiting!