4 pounds skinless, boneless chicken breasts, cut in big pieces
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
12 ounces light sausage
1 bunch green onions, thinly sliced
6 cups cooked rice
Preheat the oven to 400F.
Place the flour on a baking sheet and bake for 30 minutes, or until dark brown, stirring every 10 minutes. Be careful not to let it burn.
While the flour is browning, coat a large pot with nonstick cooking spray and saute the garlic, onions and celery over medium heat until tender, about 5 minutes. Add the flour, stirring constantly. Gradually add the water, tomato sauce, chicken, bay leaves, thyme, Worcestershire sauce and cayenne pepper. Bring to a boil, lower the heat, and simmer for 1 hour.
While the gumbo is cooking, boil the sausage in a pot of water for 10 minutes to remove any grease. Remove and slice thinly. Add to the gumbo and continue cooking for 10 minutes. Add the green onions, discard the bay leaves, and serve the gumbo over rice. Makes 12 cups.