Crescent City Gumbo Recipe | Myrecipes

Crescent City Gumbo Recipe | Myrecipes
Servings: 8
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Jessica Harris Creole gumbos all share one ingredient: okra, which came to America with African slaves (the stew's name stems from ochingombo, a Bantu word for okra). This version is inspired by Jessica B. Harris's favorite gumbos served at New

Ingredients

Cooking spray 3 tablespoons canola oil, divided 1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces 1 pound low-fat smoked sausage (such as Healthy Choice) or turkey kielbasa, cut into 1/2-inch-thick rounds 2 cups chopped onion 1 cup chopped green bell pepper 1/2 cup chopped celery 1 tablespoon minced fresh garlic 1 teaspoon chopped fresh thyme 1/2 teaspoon ground red pepper 1/3 cup all-purpose flour 5 cups fat-free, less-sodium chicken broth 1 (14.5-ounce) can no salt-added diced tomatoes, undrained 3 cups (1-inch) slices fresh okra 2 bay leaves 1/4 cup chopped fresh flat-leaf parsley 1 pound medium shrimp, peeled and deveined 2 2/3 cups hot cooked long-grain rice

Instructions

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil, chicken, and sausage; sauté for 3 minutes or until browned. Remove from pan (leave drippings in pan). Add onion, bell pepper, and celery to pan; sauté 4 minutes. Add garlic, thyme, and red pepper; sauté 4 minutes or until onion is tender and garlic is fragrant. Remove from pan. Add remaining oil to pan. Add flour to pan, stirring constantly with a whisk. Cook 10 minutes or until roux is light brown, stirring constantly with a whisk. Gradually add broth, stirring constantly with a whisk. Add chicken and sausage, onion mixture, tomatoes, okra, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Stir in parsley and shrimp; cook 5 minutes or until shrimp are done. Discard bay leaves. Serve over rice.

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