Chicken and Sausage Gumbo

I know, it's been forever since I posted (I swear, I got errors a few times and kind of gave up), so who knows if anyone will ever see this, but Stu and I came up with a super delicious gumbo recipe this weekend. It probably serves 6-8, so you can either feed a bunch of people or you'll have lots of tasty leftovers!

Heat a little oil and sautee the following together in a giant skillet:
3 cloves of garlic
1 giant sweet onion (or 2 medium ones)
2 bell peppers (any color – recipe called for green, but I prefer red)
1 can of diced tomatoes (16 oz or so) – add a 2nd can if you like tomatoes
1-1.5 lbs sausage of your choice (we used mild italian sausage)
2 tsp fresh thyme (or ¾ tsp dried thyme from a jar) – I’d never cooked with this before, it’s tasty!
½ tsp white pepper (or black, but I prefer white for soups)
2 tsp cajun seasoning (or cayenne pepper + extra oregano + extra pepper)
A dash or two or three of oregano (or use fresh)
Salt to taste
Red pepper flakes if you want more kick
You can also add Gumbo File, found in the spice section (not too expensive – made from sassafras) that adds a delicate taste plus thickens the broth a little

Mix together in a stock pot and bring to a boil:
1 rotisserie chicken (prepped like you would for Chicken Tortilla)
64 oz chicken broth
1 large can of tomato sauce (16oz oz or so)

Add the mixture from skillet, and add a little cornstarch and water mixture if you want to thicken up the final product.

Serve in a bowl over cooked brown rice (or mix cooked rice into soup mixture before serving).

Enjoy with cornbread and anything else Cajun!! Serves 6-8.