Quick Gumbo Soup with Grilled Chicken

Ingredients:

• 4 cups shredded grilled chicken (one large chicken)
• 230 gr. andouille sausages, cut into slices
• 230 g Krakow sausage, cut into pieces
• 1/2 cup peanut butter
• 1/2 cup wheat flour
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 cloves garlic, chopped
• 1.5 tsp chopped thyme
• 1.5 tsp Creole seasoning
• 1/4 tsp cayenne pepper
• 5 cups chicken broth
• 1 can (410 g) of canned diced tomatoes in their own juice
• 1.5 cups frozen okra
• 2 tsp Worcestershire sauce
• 4 cups warmed cooked white rice
• 1/4 cup chopped green onions
• Hot sauce (optional)

Preparation:

1. Cook the sausage in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausage from the skillet and pat dry with paper towels.
   
   Heat the oil in a large Dutch oven over medium-high heat; gradually add the flour and cook, stirring constantly, until the flour is a deep caramel color, 7 to 10 minutes.
   
   Reduce heat to medium. Add onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper. Cook, stirring constantly, for about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce, and sausage.
2. Increase the heat and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo with hot cooked rice and garnish with green onions. If desired, add hot sauce.