Christmas Eve Gumbo
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Christmas Eve Gumbo calories by ingredient
Introduction
Being from South Louisiana, making a gumbo on Christmas Eve is a tradition my family has held for many years and one my wife has embraced. We wait the arrival of Père Noël and then head off to midnight Mass as a family. My parents usually add a pint of raw oysters, with the liqueur, for the last fifteen minutes of cooking, but I leave them out as my wife doesn’t like oysters. Being from South Louisiana, making a gumbo on Christmas Eve is a tradition my family has held for many years and one my wife has embraced. We wait the arrival of Père Noël and then head off to midnight Mass as a family. My parents usually add a pint of raw oysters, with the liqueur, for the last fifteen minutes of cooking, but I leave them out as my wife doesn’t like oysters.Number of Servings: 8
Ingredients
-
1 pound Richards Smoked Sausage with Turkey, cut into bite sized pieces
1 pound Boneless, skin-less chicken breast, trimmed and cut into bite sized pieces
3 Tbsp dry roux mix
2 cups onion, diced
2 cups celery diced
1 cup bell pepper diced
1 cloves garlic, minced
3 quarts fat-free chicken broth, divided
2 bay leaves
2 Tsp Creole seasoning
¼ cup parsley, chopped
Hot sauce, salt and pepper, to taste
Tips
Turkey smoked sausage can be used in place of the Richards Smoked Sausage with Turkey. This will affect the calories.
A dry roux can be made by roasting 1 cup of flour on a baking sheet at 400 degrees for an hour or so. Stir the flour occasionally to make sure it does not burn, especially from the edges and corners. Roast until the flour is light brown or darker. Extra dry roux can be stored in the refrigerator in a zip top plastic bag for several weeks.
Directions
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.