Chicken and Smoked-Sausage Gumbo - PCOS-Friendly Recipe

Chicken and Smoked-Sausage Gumbo
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
With countless variations, one more delicious than the next, it's easy to see why gumbo is such a treasured part of the culinary South. This version more than holds its own.

Ingredients

  • 3 tbsp. Cooking oil
  • 3 tbsp. flour
  • 1 onion
  • 2 ribs celery
  • 1 green bell pepper
  • 1 oz. package frozen sliced okra
  • 1 bay leaf
  • 1 1/2 tsp. dried thyme
  • 1 tsp. dried oregano
  • 2 tsp. salt
  • 1/4 tsp. fresh-ground black pepper
  • 1/4 tsp. cayenne
  • 1 3/4 c. canned crushed tomatoes in thick puree (one 15-ounce can)
  • 1 qt. canned low-sodium chicken broth or homemade stock
  • 1/2 lb. smoked sausage
  • 1 lb. boneless
  • 3/4 c. long-grain rice

Instructions

  1. In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
  2. Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
  3. Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.
  4. Wine Recommendation: No region of the wine world is producing more exciting wine bargains than the Languedoc-Roussillon in southern France. Try any one of their sturdy reds with this hearty gumbo.

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