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Chicken and Sausage Gumbo
Recipe courtesy of Sharon Layne
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo

Delicious Low-fat recipe for gumbo

¾ cup all purpose flour
½ pound lite smoked sausage, cut into ¼-inch slices
Vegetable cooking spray
6 (6-ounce) boneless skinless chicken breast halves
1 cup chopped onion
½ cup chopped green pepper
½ cup sliced celery
2 quarts hot water
3 cloves garlic, minced
2 bay leaves
2 t. Tony Chachere’s Cajun Seasoning
½ t. dried thyme
1 T. Worcestershire sauce
1 t. Tabasco hot sauce
½ cup sliced green onions
4 cups cooked rice

Place flour in a 13 x 9 pan. Bake at 400 degrees for 15 minutes or until the color of caramel, stirring flour every 5 minutes.

Brown sausage in a Dutch oven coated with cooking spray over medium heat. Drain and pat dry with paper towels; wipe drippings from Dutch oven.

Brown chicken; drain and pat dry. Wipe drippings from Dutch oven.

Cook onion, green pepper, and celery in a Dutch oven coated with cooking spray until tender; sprinkle with browned flour. Gradually stir in water; bring to a boil. Add chicken, garlic, and next 5 ingredients. Reduce heat; simmer mixture, uncovered, for 1 hour.

Remove chicken; let cool. Add sausage, and cook gumbo, uncovered, for 30 minutes. Stir in green onions; cook, uncovered, an additional 30 minutes.

Cut chicken into strips. Add to gumbo, and cook until heated. Remove and discard bay leaves; serve over rice.

Makes 8 1-cup servings. (I usually double the above recipe to make 16 servings)
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