View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Chicken Gumbo

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  40 Minutes
Total Time:  1 Hour 15 Minutes
  6 servings, generous 1 cup each
Toasting the flour to make roux—a thickener made with equal parts flour and fat—adds more flavor to this traditional Cajun dish.
RECIPE INGREDIENTS
1/3 cup  all-purpose flour
1 tablespoon  canola oil, divided
8 ounces  boneless, skinless chicken breasts cut into thin strips
3 ounces  andouille or kielbasa sausage thinly sliced
1   onion chopped
1   large green bell pepper diced
1 stalk  celery finely chopped
4 cloves  garlic minced
3 cups  reduced-sodium chicken broth
1 15-ounce can  diced tomatoes with juice
1 10-ounce package  frozen okra slightly thawed and sliced (2 cups)
2   habanero chiles or 4 jalapeño peppers pierced all over with a fork
1   bay leaf
1/2 teaspoon  dried thyme
Louisiana hot sauce such as Crystal or Hot pepper, to taste
salt & freshly ground pepper to taste
3 cups  cooked white rice
DIRECTIONS
Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until flour turns deep golden in color, 7 to 10 minutes. Transfer to a plate to cool. (There will be a strong aroma similar to burnt toast. Be careful not to let flour burn; reduce heat if flour seems to be browning too quickly). (Alternatively, toast flour in a pie pan in a 400°F oven for 20 minutes).


Heat 1 1/2 teaspoons oil in a Dutch oven or heavy soup pot over high heat. Add chicken and sausage; cook, stirring, until browned on all sides, about 3 minutes. Remove from pot and drain on paper towels.


Reduce heat to medium and heat the remaining 1 1/2 teaspoons oil. Add onion, bell pepper, celery and garlic; cook, stirring, until onion are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring.


Add tomatoes and juice, okra, chiles, bay leaf and thyme. Reduce heat to low, cover and simmer for 30 minutes.


Add reserved chicken and sausage and simmer for 5 minutes more. Discard chiles and bay leaf. Season with hot sauce, salt and pepper. Serve with rice, passing additional hot sauce.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings, generous 1 cup each
Calories: 283
Fat. Total: 6g
Protein: 18g
Carbohydrates, Total: 40g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 37mg
Sodium: 321mg
% Cal. from Fat: 19%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.