Holiday Gumbo

Name: Holiday Gumbo
Ingredients: 2/3 cup all-purpose flour; 1/2 pound medium shrimp; 5 cups fat-free, less-sodium chicken broth, divided; Cooking spray; 1/2 pound turkey kielbasa, sliced; 2 (4-ounce) skinless, boneless chicken breast halves, chopped; 4 garlic cloves, minced; 1 tablespoon tomato paste; 1 (16-ounce) package frozen vegetable gumbo mix, thawed; 1/2 teaspoon salt; 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano; 1/4 teaspoon ground red pepper; 1 bay leaf; 4 cups hot cooked long-grain rice; 1/2 cup chopped green onions

16 ingredients

6 steps

Ingredients

2/3 cup all-purpose flour
1/2 pound medium shrimp
5 cups fat-free, less-sodium chicken broth, divided
Cooking spray
1/2 pound turkey kielbasa, sliced
2 (4-ounce) skinless, boneless chicken breast halves, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 (16-ounce) package frozen vegetable gumbo mix, thawed
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
1 bay leaf
4 cups hot cooked long-grain rice
1/2 cup chopped green onions

Directions

1

Preheat oven to 350°.
2

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour on a jelly-roll pan. Bake at 350° for 1 hour and 15 minutes or until very brown, stirring every 15 minutes. Set aside.
3

Peel and devein shrimp; reserve shells. Pour 3 1/2 cups chicken broth into a large Dutch oven; bring to a boil. Add reserved shrimp shells; reduce heat, and simmer, uncovered, 15 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
4

Coat pan with cooking spray. Add sausage and chicken; saute 7 minutes. Add garlic; saute 1 minute. Stir in tomato paste, vegetable gumbo mix, and strained broth.
5

Place browned flour in a bowl. Slowly add 1 1/2 cups chicken broth to flour; add to chicken and vegetable mixture, stirring with a whisk. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Skim froth from top of gumbo as necessary.
6

Add salt and next 4 ingredients; simmer 20 minutes. Remove and discard bay leaf. Serve gumbo over rice; sprinkle with green onions.