Not Quite Crawdaddy's Gumbo

1 pound boneless chicken breasts

12-16 ounces Andouile sausage or your favorite spicy sausage

½ cup corn, fresh or frozen

1 green pepper, chopped

1 onion, chopped

1 garlic clove, minced

1 tablespoon gluten-free flour (see notes)

1 can (about 14 ounces) fat-free chicken broth

1 can (28 ounces) crushed tomatoes

1 bay leaf

¼ teaspoon dried thyme

Salt and pepper

Coat bottom of large stock pot with cooking spray and cook chicken and sausage until cooked through. Stir in corn, green pepper, onion and garlic and cook until tender. Sprinkle flour over veggies and cook 1 minute.

Stir in broth, scraping up any browned bits from bottom of pan. Stir in tomatoes, bay leaf, thyme, salt and pepper. Simmer about 5 minutes or until flavors are blended and sauce is slightly reduced. Remove bay leaf and serve over a scoop of jasmine rice or your favorite starch.

Serves four to six.

Cook's notes: The ratio of chicken to sausage can be adjusted as desired. You may substitute all-purpose flour for gluten-free