Lisa's Chicken Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Low Sodium Chicken Broth 2 cupsHunt's Tomato Sauce, no salt added, 1 80z canChicken 1lbBrown Rice, long grain, 1.5 cups cookedCelery, raw, 2 cup, diced Diced tomatoes & Green Chillis Rotel, 10oz canOkra, 2 cup slicesOnions, raw, .5 cup, choppedGreen Peppers 0.5 cup, choppedParsley, dried, 1 tbspThyme, ground, .25 tspBasil, .25 tbspBay leaf, 1Cayenne, .25 tsp to tasteGarlic, 1 tspFlour, white 2 tbspWater, tap, 4 cupOlive Oil, 1 1tsp
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.
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.
Nutritional Info 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
Member Reviews
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KDKOSMO
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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LUCY419
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!