Crescent City Gumbo

Name: Crescent City Gumbo
Ingredients: 3 tablespoons canola oil, divided; 12 lb boneless skinless chicken thighs, cut into bite size pieces; 1 lb low-fat smoked sausage, cut into 1/2 inch thick rounds; 2 cups onions, chopped; 1 cup green bell pepper, chopped; 12 cup celery, chopped; 1 tablespoon fresh garlic, minced; 1 teaspoon fresh thyme, chopped; 12 teaspoon ground red pepper; 12 cup all-purpose flour; 5 cups fat-free low-sodium chicken broth; 1 (14 1/2 ounce) can no-salt-added whole tomatoes, dice, undrained; 3 cups fresh okra, sliced (1-inch); 2 bay leaves; 14 cup fresh flat leaf parsley, chopped; 1 lb medium shrimp, peeled and deveined; 2 cups long grain rice, cooked and hot

17 ingredients

17 steps

Ingredients

3 tablespoons canola oil, divided
12 lb boneless skinless chicken thighs, cut into bite size pieces
1 lb low-fat smoked sausage, cut into 1/2 inch thick rounds
2 cups onions, chopped
1 cup green bell pepper, chopped
12 cup celery, chopped
1 tablespoon fresh garlic, minced
1 teaspoon fresh thyme, chopped
12 teaspoon ground red pepper
12 cup all-purpose flour
5 cups fat-free low-sodium chicken broth
1 (14 1/2 ounce) can no-salt-added whole tomatoes, dice, undrained
3 cups fresh okra, sliced (1-inch)
2 bay leaves
14 cup fresh flat leaf parsley, chopped
1 lb medium shrimp, peeled and deveined
2 cups long grain rice, cooked and hot

Directions

1

Heat a large Dutch oven over medium high heat.
2

Coat pan with cooking spray.
3

Add 1 t. oil, chicken and sausage, saute for 3 minutes or until browned.
4

Remove from pan (leave drippings in pan).
5

Add onion, bell pepper, saute 4 minutes.
6

Add garlic, thyme and red pepper, saute 4 minutes until onion is tender and garlic is fragrant.
7

Remove from pan.
8

Add remaining oil to pan.
9

Add flour to pan stirring constantly with whisk.
10

Cook 10 minutes or until roux is a light brown, stirring constantly with a whisk.
11

Gradually add broth stirring constantly with a whisk.
12

Add Chicken, sausage, onion mixture, tomatoes, okra, and Bay leaves.
13

Bring to a boil.
14

Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
15

Stir in parsley and shrimp, cook 5 minutes or until shrimp is done.
16

Discard Bay Leaves.
17

Serve over hot cooked long grained rice.