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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.0
  • Total Fat: 1.6 g
  • Cholesterol: 7.0 mg
  • Sodium: 309.2 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.3 g

View full nutritional breakdown of Lisa's Chicken Gumbo calories by ingredient
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Lisa's Chicken Gumbo

Submitted by: BAREFOOT-LISA

Introduction

All the other recipes either didn't include rice or included sausage, so here's mine, based on what I had in the house! With brown rice, plenty of veggies and no sausage. All the other recipes either didn't include rice or included sausage, so here's mine, based on what I had in the house! With brown rice, plenty of veggies and no sausage.
Number of Servings: 6

Ingredients

    Low Sodium Chicken Broth 2 cups
    Hunt's Tomato Sauce, no salt added, 1 80z can
    Chicken 1lb
    Brown Rice, long grain, 1.5 cups cooked
    Celery, raw, 2 cup, diced
    Diced tomatoes & Green Chillis Rotel, 10oz can
    Okra, 2 cup slices
    Onions, raw, .5 cup, chopped
    Green Peppers 0.5 cup, chopped
    Parsley, dried, 1 tbsp
    Thyme, ground, .25 tsp
    Basil, .25 tbsp
    Bay leaf, 1
    Cayenne, .25 tsp to taste
    Garlic, 1 tsp
    Flour, white 2 tbsp
    Water, tap, 4 cup
    Olive Oil, 1 1tsp

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Directions

For stock, place chicken, water, broth, celery, onion, bay leaf and salt in large Dutch oven or kettle. Bring to a boil. Simmer 25 minutes, skimming foam and fat from top. Remove meat from bones (if not using boneless and reserve. Return bones to stock. Continue simmering.
For gumbo, heat oil in large Dutch oven or kettle. Add flour gradually. Cook and stir until medium brown. Add okra, onion, celery, green pepper. Cook and stir until okra is crisp-tender. Add garlic, parsley, bay leaf, thyme, and basil, undrained tomatoes, and chicken meat.
Strain stock. Stir slowly into gumbo. Cook sausage. Drain well. Add to gumbo. Simmer 1 1/2 hours, stirring occasionally. Add a dash of salt, pepper, cayenne and a dash of hot pepper sauce (optional). Add water as needed based on how thin you want the soup. Remove bay leaf before serving.
Cook rice while soup is simmering. Add to soup just before serving. Stir well and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user THREADIE-LISA.





TAGS:  Poultry | Soup | Poultry Soup |

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Member Ratings For This Recipe

  • This is so delicious. I noticed that the use of the tomato sauce isn't included in the instructions. I didn't use it and it came out wonderful. I also subbed fresh tomatoes and a jalapeno for the canned tomatoes with chilies. It's lovely. Warm cornbread just came out of the oven, too. About to chow! - 9/5/10

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  • Yum! I used jalapenos instead of cayenne. - 2/23/10

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  • wow lisa this sounds yummy... im going to make this tonight! thanks lucy - 2/18/10

    Reply from BAREFOOT-LISA (2/18/10)
    Thanks, I forgot to take out the sausage in the instructions, so just ignore that!


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