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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 221.0
  • Total Fat: 10.3 g
  • Cholesterol: 79.3 mg
  • Sodium: 320.2 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 19.1 g

View full nutritional breakdown of Chicken, Sausage & Shrimp Gumbo calories by ingredient
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Chicken, Sausage & Shrimp Gumbo

Submitted by: LISAINMS

Introduction

Serve in a bowl, over rice. Nutrition data does not include rice. I use sausage from Whole Foods, homemade chicken broth and canned tomatoes with no salt added. I do not add salt to my gumbo, but you should adjust to your own taste. Making the roux correctly is very important. It imparts flavor, thickness and color to the finished dish. My instructions are for a slow cooker method, but you can cook this on the stove in a large pot -on low heat for 2 hours. Serve in a bowl, over rice. Nutrition data does not include rice. I use sausage from Whole Foods, homemade chicken broth and canned tomatoes with no salt added. I do not add salt to my gumbo, but you should adjust to your own taste. Making the roux correctly is very important. It imparts flavor, thickness and color to the finished dish. My instructions are for a slow cooker method, but you can cook this on the stove in a large pot -on low heat for 2 hours.
Number of Servings: 8

Ingredients

    1/4 c olive oil
    1/3 c flour
    3 cloves garlic, crushed
    2 links chicken andouille sausage, sliced
    1/2 c chopped onion
    1/2 c chopped green bell pepper
    1/2 c diced celery
    4 c chicken broth
    1 large bag (2#) frozen gumbo vegetables
    1/8 tsp cayenne pepper
    1/2 tbsp parsley
    1/2 tsp thyme
    2 bay leaves
    1 15oz can diced tomatoes
    8 oz chicken breast, cooked and shredded
    8 oz shrimp, raw (peeled, deveined and cut bite-size)
    Salt & pepper to taste
    file powder

Directions

1. Pour gumbo veggies into a slow cooker and set on low heat.
2. Make the roux. In a medium skillet, mix the oil and flour and cook over medium heat. Use a spatula to stir from the bottom keeping the roux blended and not burning. It will take about 10 minutes for the roux to slowly cook to the color of a penny. Keep an eye on it and don't let it burn!
3. While the roux cooks, put sausage, onion, bell pepper and celery in another skillet and cook until browned. Add garlic and cook another 2 min. Pour this into the slow cooker.
4. When the roux has turned copper colored, reduce the heat. Slowly stir enough broth (half) into the roux as if you are making gravy. The broth will cause it to instantly thicken so stir continuously and keep adding broth to keep it smooth. Add cayenne, parsley, thyme. Pour the seasoned roux into the slow cooker and stir. Add broth to make a thick soup. Add bay leaves.
5. Cover and cook on low for 4 hours. Add tomatoes, shredded chicken, shrimp and adjust salt and pepper to taste. Cook 1 hour (while you make rice).
6. Serve by placing a scoop of rice in an individual serving bowl and ladeling gumbo over it. Sprinkle with file powder.

Serving Size: makes 8 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user LISAINMS.






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