Quick And Simple New Orleans Gumbo - cooking recipe

Ingredients

6 cups chicken broth, divided
2 cups uncooked rice
4 celery ribs, chopped
2 medium onions, chopped
4 garlic cloves, minced
1 (28 ounce) can tomatoes, petite diced and undrained
1 lb boneless skinless chicken, cut into 1/2 inch cubes
1 lb smoked kielbasa, cut into 1/2 slices
1/4 large green pepper, chopped
1/2 teaspoon dried thyme
1 teaspoon pepper
3 bay leaves
1/4 teaspoon cayenne pepper
1/2 teaspoon liquid smoke
3 tablespoons all-purpose flour
1/4 cold water
1 lb medium raw shrimp, peeled and deveined
1/4 cup fresh parsley, minced
salt, to taste

Preparation

In a large saucepan, bring 4 cups of chicken broth to a boil. Stir in rice, celery, onion, and garlic. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a Dutch oven, combine 2 remaining cups of chicken broth, tomatoes, chicken, kielbasa/polish sausage, green pepper, thyme, pepper, bay leaves, liquid smoke and cayenne pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp. Cook, uncovered, 4 - 6 minutes or until shrimp just turn pink and gumbo is thickened. Discard bay leaves.
Remove rice from the heat and let stand for 5 minutes; stir in parsley.
Place 1/2 cup rice in a bowl, and serve 1 cup of gumbo over the top.