Chicken and Sausage Gumbo

I made this the other night and loved it!

(I cheated on the picture, I didn't take one...sorry)

FROM: COOKING LIGHT ANNUAL RECIPES 2008

"I grew up in New Orleans and love Cajun and Creole dishes. I have found ways of modifying many of my family's recipes to make them healthier." --Marian Wright, Houston

Ingredients

  • 1/4 cup all-purpose flour (about 1 ounce)
  • 2 tablespoons olive oil
  • 2 1/2 cups finely chopped yellow onion (1 large)
  • 1 1/2 cups finely chopped green bell pepper (1 large)
  • 1 cup finely chopped celery
  • 3 garlic cloves, minced
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
  • 8 ounces light smoked sausage, cut into 1-inch pieces (such as Healthy Choice brand)
  • 2 (14 1/2-ounce) cans no-salt-added organic diced tomatoes
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/4 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon hot sauce
  • 3 cups hot cooked rice

Preparation

  • Place flour in a large Dutch oven over medium heat; cook 20 minutes or until light brown, stirring constantly with a whisk. (If flour browns too fast, remove pan from heat; stir constantly until it cools down.) Remove flour from pan, and set aside.
  • Add oil to pan. Stir in onion, bell pepper, and celery; cook 10 minutes or until onion is tender, stirring frequently. Stir in garlic; cook 30 seconds. Remove onion mixture from pan; set aside.
  • Increase heat to medium-high; add chicken and sausage to pan. Cook 4 minutes or until chicken is done; return onion mixture to pan. Remove pan from heat. Sprinkle reserved flour over chicken mixture; stir well. Return pan to medium heat. Drain 1 can tomatoes; stir in 1 can drained tomatoes and 1 can undrained tomatoes. Cook 2 minutes, stirring constantly. Add broth, Worcestershire, and bay leaves; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Discard bay leaves. Stir in salt, black pepper, and hot sauce. Serve over rice.


TWEAKS: Pick your favorite Buffalo sauce and hot sauce and cayenne pepper to desired amount of spiciness before letting it simmer for 30 mins.  I put probably 10 drops of Louisianna Hot sauce,1/4 C. of my favorite Buffalo sauce, and 1/4 tsp. of cayenne pepper.

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