Chicken and Sausage Gumbo

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 139.2

Total Fat: 4.1 g
Cholesterol: 42.9 mg
Sodium: 959.1 mg
Total Carbs: 7.1 g
Dietary Fiber: 0.5 g
Protein: 16.9 g

View full nutritional breakdown of Chicken and Sausage Gumbo calories by ingredient

Introduction

This is a lower calorie version than my original gumbo recipe. You can add more or less seasoning to fit your personal tastes. We prefer our heavily seasoned. The receipe is LIGHTLY seasoned, so adjust accordingly. I hope you enjoy! This is a lower calorie version than my original gumbo recipe. You can add more or less seasoning to fit your personal tastes. We prefer our heavily seasoned. The receipe is LIGHTLY seasoned, so adjust accordingly. I hope you enjoy!

Minutes to Prepare: 30

Minutes to Cook: 120

Number of Servings: 24

Ingredients

Oscar Mayer - Louis Rich Turkey Smoked Sausage, 28 oz

Chicken Breast, no skin, 32 ounces

Green Peppers (bell peppers), 1 cup, strips

Onions, raw, 1 cup, chopped

Celery, raw, 5 stalk, medium (7-1/2" - 8" long)

Garlic, 4 clove

Chicken Broth, 48 fl oz

*Flour, white, 1 cup

Water, tap, 9 cup (8 fl oz)

Pepper, black, 1 tsp

Chicken bouillon, 1 cube

Tony's Chachere's Original Creole Seasoning, 1 tsp

Tabasco Sauce, .25 tsp

Gumbo File Spice (optional), 0.5 tbsp

Lea & Perrins, Worcestershire Sauce, .5 tsp

Directions

Spread flour in a thin layer on ungreased cookie sheet or baking stone and bake at 400 degrees until golden brown, (apx 30 minutes) every 5 minutes you need to stir the flour around to prevent burning and encourage even browning. (I have found that by making my "rue" this way, I don't have to use any oil and it still is very flavorful). While flour is browning, chop up all veggies and meats into bite size pieces (keep in seperate bowls as they are added in at different times). In large stockpot, combine chicken broth and 9 cups of water bring to a boil. Add browned flour and stir until desolved. Add all veggetables and boil for 30 minutes. Next add all spices and meat. Bring to a low boil and cook for 60 minutes. Serve over rice.

Number of Servings: 24

Recipe submitted by SparkPeople user TANYAHEARN.