Instructions: Combine flour and blackened seasoning mix in large resealable plastic food storage bag. Add chicken; toss to coat.

Heat oil in large deep nonstick skillet or saucepan over medium heat. Add chicken to skillet; sprinkle with any remaining flour mixture. Cook and stir 3 minutes. Add onion, celery and garlic; cook and stir 3 minutes.

Add chicken broth, tomatoes and bell pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Uncover; simmer 5 to 10 minutes or until sauce is slightly reduced.

Remove from heat; stir in file powder, if desired. Ladle into shallow bowls; top with rice and parsley.

This recipe yields 4 (1 1/2-cup) servings.

Comments: File powder, made from dried sassafras leaves, adds thickening and flavor to gumbos.

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