Ingredients: Six chicken thighs, half pound hot sausage links or Polish sausage, sliced, Three cups water, One can (fourteen ounces) chicken broth, half cup uncooked long-grain white rice, One can (twenty-sex ounces) Del Monte Traditional or Chunky Garlic and Herb Spaghetti Sauce, One can (eleven ounces) Del Monte Summer Crisp Whole Kernel Golden Sweet Corn, drained; one medium green bell pepper, diced.
1. Preheat oven to 400 F. In large shallow baking pan, place chicken and sausage. Bake thirty-five minutes or until chicken is no longer pink in center. Cool slightly. Remove skin from chicken; cut meat into cubes. Cut sausage into slices half inch thick. In six quart pot, bring water and broth to a boil. Add chicken, sausage and rice. Cover; cook over medium heat fifteen minutes. Stir in spaghetti sauce, corn and bell pepper; bring to a boil. Cover; cook five minutes or until rice is tender.
Makes 4 servings
Tip: Add additional water or broth for a thinner gumbo. For spicier gumbo, serve with hot red pepper sauce