Coat a large nonstick skillet with cooking spray.

Add sliced smoked turkey sausage to the skillet.

Cook sausage for 5 minutes or until browned on all sides. Remove from skillet and set aside.

Add skinned, boned chicken breasts to the skillet.

Cook chicken for 7 minutes on each side, or until cooked through. Remove chicken from skillet and let cool.

Shred the cooked chicken and set aside.

In the same skillet, add vegetable oil.

Add chopped celery, onion, and green pepper to the skillet.

Cook vegetables until softened, about 8-10 minutes.

Add chopped green onions and minced garlic.

Cook for an additional 2 minutes until fragrant.

Stir in all-purpose flour and cook for 2-3 minutes, stirring constantly to create a light roux.

Add Creole seasoning, Worcestershire sauce, hot sauce, pepper, and bay leaves.

Gradually stir in fat-free, reduced-sodium chicken broth.

Bring to a simmer, stirring occasionally.

Add the browned sausage and shredded chicken to the simmering broth.

Continue to simmer for at least 30 minutes to allow flavors to meld.

Remove bay leaves before serving. Stir in file (optional) just before serving.

Serve hot over cooked long-grain rice.