When you think of Louisiana cuisine, gumbo comes to mind. My kids live in Dallas and New York but rely on my easy recipe for this Louisiana favorite for Chicken and Sausage Gumbo in my Gulf Coast Favorites cookbook (focuses on southern and Louisiana recipes). If you are not in a region where seafood is plentiful, this version is the answer. The secret to a good gumbo is the roux, and my secret is I use browned flour for the roux. Not only is this a time saver, but you get that rich nutty flavor with out all the fat. Not only does it taste great, it is so easy as you bake the roux in the oven. So, no matter where you live, you can enjoy my Chicken and Sausage Gumbo. Remember, gumbo freezes well and so does extra rice!
Chicken and Sausage Gumbo from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites Cookbook
Chicken and sausage gumbo, a Louisiana favorite, may be prepared easily and conveniently with chicken, sausage, and seasonings. Gumbo is served over rice.
Makes 14 (1-cup) servings
1/2 cup all-purpose flour
1 pound reduced-fat sausage, sliced in 1/4-inch pieces
2 pounds boneless, skinless chicken breasts, cut in pieces
1 onion, chopped
1 teaspoon minced garlic
1 green bell pepper, cored and chopped
2 stalks celery, chopped
8 cups fat-free chicken broth
1 (16-ounce) package frozen cut okra or fresh cut okra
1 teaspoon dried thyme leaves
1/4 teaspoon cayenne
Salt and pepper to taste
1 bunch green onions, chopped
1. Preheat oven 400ºF.
2. Place flour on baking sheet, bake 20 minutes, stirring every 7–10 minutes until a dark nutty brown color. Set aside.
3. In large nonstick pot coated with nonstick cooking spray, stir-fry sausage over medium heat until crispy brown, set aside. Remove any excess grease, recoat skillet with nonstick cooking spray.
4. Add chicken and cook, stirring until starting to brown. Add onion, garlic, green pepper, and celery, cooking until tender. Add browned flour, stir continuously.
5. Gradually add chicken broth, okra, thyme, cayenne, and salt and pepper. Bring to boil, lower heat and simmer 30 minutes or until chicken is tender. Add sausage and green onions cooking 5 more minutes. Serve over rice.
Nutritional information per serving: Calories 160, Calories from fat (%) 11, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 49, Sodium (mg) 550, Carbohydrate (g) 12, Dietary Fiber (g) 2, Sugars (g) 4, Protein (g) 22, Diabetic Exchanges: 1 carbohydrate, 3 very lean meat
Check out Holly’s easy Louisiana and southern recipes