The base flavors come from sauteed onions, red bell pepper, celery and onion - once those have softened, chunks of lean chicken and smoked sausage are added and allowed to cook. Fire-roasted diced tomatoes, chicken broth and seasonings are added and the mixture bubbles away, allowing the flavors to converge. The recipe does call for two cans of tomatoes, but don't miss the part where one of them is drained of excess liquid while the other is not. I was expecting the gumbo to be a bit thicker than what we ended up with, but since we were serving it over brown basmati rice, it ended up being just about right as the rice absorbed some of the flavorful juices. Mixing the smoked sausage with the chicken was a nice touch to add some richness to the gumbo - be sure to serve some extra hot sauce on the side so you can spice it up as it could have used a bit more heat for us.
Chicken and Sausage Gumbo