GreaseMonkey

Chicken and Smoked-Sausage Gumbo


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Serves
4
Recipe Provided By: Food & Wine

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Average (36 Ratings):
3.5 out of 5 stars
1 star

3 tablespoons cooking oil
3 tablespoons flour
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 (10 ounce) package frozen sliced okra
1 bay leaf
1 1/2 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne
1 3/4 cups canned crushed tomatoes in thick puree
1 quart canned low-sodium chicken broth or homemade stock
1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
1 pound boneless skinless chicken breast, cut into 3/4-inch pieces
3/4 cup long-grain rice
Nutrition InfoPer Serving

Calories: 693 kcal
Carbohydrates: 54 g
Dietary Fiber: 5 g
Fat: 33 g
Protein: 43 g
Sugars: 10 g
about: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions
In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.
Yield: 4 servings

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