Authentic Nawlins Chicken Gumbo Ya-Ya, 1c
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 155.2
- Total Fat: 7.5 g
- Cholesterol: 51.5 mg
- Sodium: 553.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.6 g
- Protein: 15.1 g
View full nutritional breakdown of Authentic Nawlins Chicken Gumbo Ya-Ya, 1c calories by ingredient
Introduction
What makes this recipe Authentic, you ask? That's because this NewOrleans girl learned early how to make Gumbo & how to make it right.This is a lower fat version of Chicken Gumbo. It's still very good although not as silky as the regular version, due to the lower amount of roux.
Still well worth the time to make! What makes this recipe Authentic, you ask? That's because this NewOrleans girl learned early how to make Gumbo & how to make it right.
This is a lower fat version of Chicken Gumbo. It's still very good although not as silky as the regular version, due to the lower amount of roux.
Still well worth the time to make!
Number of Servings: 9
Ingredients
-
1/2 boiled Chicken, bones & skin removed
4 oz. Andouille sausage
4 oz. Shrimp, peeled & deheaded
2 Tbs. Canola Oil
2 Tbs. All-purpose Flour
1 Lg. Onion, chopped
3 cloves Garlic, chopped
1 Lg. Green pepper, chopped
3 stalks Celery, chopped
1 Lg. Tomato, chopped small or 14.5 oz can diced tomatoes
4 c. Homemade salt-free Chicken Stock (or Swanson 100% FF, lo sodium Chicken Broth)
1 ts. Oregano
1 ts. Cayenne or Red Pepper (to taste)
1 Lg. Bay leaf
2 ts. Creole Seasoning
Filet Powder, Seasoning (to taste)
Directions
1. Combine onion, garlic, green pepper, & celery in a container & put close to your stove for easy access. Measure the chicken stock & keep close at hand also.
Roux:
2. In a Large stock pot, add canola oil & heat on med-high (abt. 7 on your dial). The oil will be hot enough when you see a small pinch of flour bubble when it hits the oil.
3. Slowly sprinkle in the flour, stirring constantly.
4. Continue constantly stirring until the roux is a dark-red brown color. (Smoking is normal. Turn down the heat just a little bit if it smokes too much.)
5. Once dark brown, add the veggies you set aside & cook about 5 minutes. This will be very thick, so keep stirring & scraping the bottom so it doesn't burn.
6. Once veggies look opaque (almost clear), slowly add the chicken stock, stirring well so it will mix to a smooth consistency.
7. Add chicken, tomatoes, & spices & stir. Some folks wait until after the gumbo is done to add the Filet. I add about 1 Tbs. during cooking & then sprinkle all over the top, stirring in, about 10 minutes before done.
8. Cook for about 45 min. then add shrimp. Cook for about 10-15 minutes or until shrimp are pink.
9. Serve in bowl. Can eat alone or by adding a scoop of rice on top.
Makes (9) 1 cup servings
Always seems even better the following day!
Note:
If you prefer more of a Roux, just add equal amounts of oil to flour. A normal Roux is 1/2 c. oil & 1/2 c. flour.
Number of Servings: 9
Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.
Roux:
2. In a Large stock pot, add canola oil & heat on med-high (abt. 7 on your dial). The oil will be hot enough when you see a small pinch of flour bubble when it hits the oil.
3. Slowly sprinkle in the flour, stirring constantly.
4. Continue constantly stirring until the roux is a dark-red brown color. (Smoking is normal. Turn down the heat just a little bit if it smokes too much.)
5. Once dark brown, add the veggies you set aside & cook about 5 minutes. This will be very thick, so keep stirring & scraping the bottom so it doesn't burn.
6. Once veggies look opaque (almost clear), slowly add the chicken stock, stirring well so it will mix to a smooth consistency.
7. Add chicken, tomatoes, & spices & stir. Some folks wait until after the gumbo is done to add the Filet. I add about 1 Tbs. during cooking & then sprinkle all over the top, stirring in, about 10 minutes before done.
8. Cook for about 45 min. then add shrimp. Cook for about 10-15 minutes or until shrimp are pink.
9. Serve in bowl. Can eat alone or by adding a scoop of rice on top.
Makes (9) 1 cup servings
Always seems even better the following day!
Note:
If you prefer more of a Roux, just add equal amounts of oil to flour. A normal Roux is 1/2 c. oil & 1/2 c. flour.
Number of Servings: 9
Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.