Chicken Gumbo

Chicken Gumbo is a main course that serves 6. One portion of this dish contains approximately 30g of protein, 28g of fat, and a total of 443 calories. For $2.53 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Simply Sugar and Gluten Free requires fresh parsley, canned tomatoes, on a microplane, and turkey kielbasa. A couple people made this recipe, and 20 would say it hit the spot. It is a rather inexpensive recipe for fans of Cajun food. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 75%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Gumbo-laya” (Gumbo + Jambalaya) Stew, Green Gumbo (gumbo Z’herbes), and Chicken Gumbo.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat 1 tablespoon of olive oil in a 6 quart enamaled cast-iron dutch oven over medium high heat. Add chicken and cook for several minutes. Once chicken has cooked about half-way, add kielbasa and continue cooking until browned, about 5 – 8 minutes total. Remove meat with a slotted spoon to a bowl and set aside.Next, make the roux. Put remaining ½ cup olive oil in the same pot and heat. Test it by dropping a pinch of flour in – you want it to sizzle. Then, add sweet rice and sorghum and cook, stirring constantly, for about five minutes. You want the roux to be roughly the color of peanut butter. Add onion, celery, green bell pepper, garlic, cayenne pepper, and white pepper. Cook, stirring constantly, until veggies are soft, about 5 minutes. Everything is going to stick together and look like it’s gone south. Don’t worry. Just keep stirring. And, don’t worry about the brown stuff on the bottom of the pan.Make a bouquet garni by tying together the parsley and thyme with kitchen twine. Add the tomatoes, chicken stock, bouquet garni, and bay leaf. Stir well, cover, and simmer for 15 – 20 minutes.Add okra, reserved meats, and simmer for another 5-8 minutes. Taste and adjust seasoning with salt. Add more cayenne pepper if desired.

 

Step by step:

1. Heat 1 tablespoon of olive oil in a 6 quart enamaled cast-iron dutch oven over medium high heat.

2. Add chicken and cook for several minutes. Once chicken has cooked about half-way, add kielbasa and continue cooking until browned, about 5 – 8 minutes total.

3. Remove meat with a slotted spoon to a bowl and set aside.Next, make the roux. Put remaining ½ cup olive oil in the same pot and heat. Test it by dropping a pinch of flour in – you want it to sizzle. Then, add sweet rice and sorghum and cook, stirring constantly, for about five minutes. You want the roux to be roughly the color of peanut butter.

4. Add onion, celery, green bell pepper, garlic, cayenne pepper, and white pepper. Cook, stirring constantly, until veggies are soft, about 5 minutes. Everything is going to stick together and look like it’s gone south. Don’t worry. Just keep stirring. And, don’t worry about the brown stuff on the bottom of the pan.Make a bouquet garni by tying together the parsley and thyme with kitchen twine.

5. Add the tomatoes, chicken stock, bouquet garni, and bay leaf. Stir well, cover, and simmer for 15 – 20 minutes.

6. Add okra, reserved meats, and simmer for another 5-8 minutes. Taste and adjust seasoning with salt.

7. Add more cayenne pepper if desired.

Nutrition Information:

covered percent of daily need

 

Related Videos: