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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 270.1
  • Total Fat: 12.1 g
  • Cholesterol: 94.9 mg
  • Sodium: 759.5 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 21.7 g

View full nutritional breakdown of gumbo by Paula Dean (lighter version) calories by ingredient
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gumbo by Paula Dean (lighter version)

Submitted by: BJESTER01


Number of Servings: 12

Ingredients

    3 large boneless skinless chicken breast halves
    Salt and pepper
    1/4 cup vegetable oil
    14 oz turkey polish kielbasa, cut into 1/4-inch slices
    1/2 cup all-purpose flour
    5 tablespoons margarine
    1 large onion, chopped
    8 cloves garlic minced
    1 green bell pepper, seeded and chopped
    3 stalks celery chopped
    1/4 cup Worcestershire sauce
    1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
    4 cups hot water
    5 beef bouillon cubes
    1 (14-ounce can) stewed tomatoes with juice
    2 cups frozen sliced okra
    4 green onions, sliced, white and green parts
    1/2 pound small shrimp, peeled, deveined and cooked

Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the kielbasa and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.


Serving Size: makes 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user BJESTER01.






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