Christmas Eve Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound Richards Smoked Sausage with Turkey, cut into bite sized pieces1 pound Boneless, skin-less chicken breast, trimmed and cut into bite sized pieces3 Tbsp dry roux mix2 cups onion, diced2 cups celery diced1 cup bell pepper diced1 cloves garlic, minced3 quarts fat-free chicken broth, divided2 bay leaves2 Tsp Creole seasoning¼ cup parsley, choppedHot sauce, salt and pepper, to taste
In a large stock pot or Dutch oven brown the sausage over medium high heat until the fat has rendered, about five minutes. Add the chicken and brown an additional five minutes.
Remove the meat from the pot and set aside. Remove most of the oil from the pot. Add the roux mix, onion, celery and bell peppers and stir until the celery has wilted.
Slowly add a quart of chicken stock stirring until all of the roux has incorporated.
Return the meat and any drippings back to the pot and add the rest of the chicken stock and the bay leaves.
Bring to a rolling boil, reduce to a simmer and cook, covered about one hour, stirring regularly. Add water or additional chicken stock to maintain the level.
Add the parsley and cook an additional ten minutes.
Season to taste with the hot sauce, salt and pepper. Serve over steamed rice.
Serving Size: Yields eight servings of 1 ½ to 2 cups each.
Number of Servings: 8
Recipe submitted by SparkPeople user RRMADERE.
Remove the meat from the pot and set aside. Remove most of the oil from the pot. Add the roux mix, onion, celery and bell peppers and stir until the celery has wilted.
Slowly add a quart of chicken stock stirring until all of the roux has incorporated.
Return the meat and any drippings back to the pot and add the rest of the chicken stock and the bay leaves.
Bring to a rolling boil, reduce to a simmer and cook, covered about one hour, stirring regularly. Add water or additional chicken stock to maintain the level.
Add the parsley and cook an additional ten minutes.
Season to taste with the hot sauce, salt and pepper. Serve over steamed rice.
Serving Size: Yields eight servings of 1 ½ to 2 cups each.
Number of Servings: 8
Recipe submitted by SparkPeople user RRMADERE.
Nutritional Info Amount Per Serving
- Calories: 168.1
- Total Fat: 6.3 g
- Cholesterol: 56.0 mg
- Sodium: 1,945.8 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.3 g
- Protein: 18.7 g
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