Chicken and Sausage Gumbo

Chicken and Sausage Gumbo 8 to 12 ounces andouille sausage , sliced into 1/4-inch rings 2 tablespoons butter 2 tablespoons vegetable oil 1/4 cup all-purpose flour 2 boneless , skinless chicken breasts, cut in about 1-1/2 inch chunks 2 medium yellow onions , diced 1 green bell pepper , diced 3 celery ribs , thinly sliced 6 garlic cloves , minced 1 tablespoon cajun spice/seasoning salt and fresh ground pepper , to taste 3 cups low-sodium fat free chicken broth 2 cups fresh diced tomatoes OR 1 can (14.5 oz) diced tomatoes 1 cup slices of okra 3 to 4 cups prepared brown rice chopped fresh parsley , for garnish Set a dutch oven over medium heat and add sausage slices; cook for about 4 minutes, or until browned on all side. Remove from pot and set aside. Add butter and oil to the dutch oven; melt and swirl to coat. Whisk in the flour; whisk and cook for about 2 minutes, or until flour mixture starts to brown. Add chicken and continue to cook for 5 minutes, stirring frequently. Stir in onions, chopped bell pepper, celery, garlic, cajun spice, salt, and pepper. Continue to cook until veggies are tender, about 5 to 6 minutes, stirring frequently. Pour in chicken broth and add tomatoes; bring mixture to a boil. Add in the previously prepared sausage and sliced okra; reduce heat and simmer for 5 minutes. Remove from heat. Serve over prepared brown rice and garnish with parsley.