Chicken & Sausage Gumbo

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 250 calories, 18 g carbohydrate, (2 g fiber), 12 g protein, 14 g fat, (3 g saturated fat), 25 mg cholesterol, and 430 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 250
  • Makes: 22 cups
  • Active Time: 2 hours, 30 minutes
  • Total Time to Make: 2 hours, 30 minutes

Ingredients

You'll Need

8-qt stockpot, baking sheet

Directions

  1. Preheat oven on 450 degrees. Make roux: Heat oil in stockpot on MED-LOW. Gradually add flour while stirring with wooden spoon. Cook 75-90 min, stirring frequently at start of cook time. Stir constantly after roux starts to turn color until it's chocolate-brown. (Note: after 40 min cooking, roux should be peanut butter-color.) Roux will cook after removing from heat. Set aside.

  2. Toss sausage with soy sauce in bowl. Roast 15-20 min on baking sheet in oven center rack, until caramelized and quite brown. Set aside.

  3. Return roux to stovetop on MED-HIGH. Add garlic; cook 2-3 min, stirring constantly. Add tomatoes; cook, stirring, until slightly browned. Stir in thyme and 1 tsp basil. Add celery and onion; cook, stirring occasionally, about 3 min.  Add chicken stock and Worcestershire sauce; bring to simmer. Add sausage; cook 10-15 min. Add peppers; cook 10 min. Add okra and chicken; season with Tabasco, salt, and remaining basil.

  4. Make slurry: Whisk together gumbo file and water in small bowl; let stand about 1 min to thicken.

  5. Remove gumbo from heat; fold slurry into gumbo with heat-proof rubber spatula and gentle lifting/ turning motion.

Chef Tips
  • Garnish with green onions.
  • Long cook time needed to eliminate floury taste and develop deep, rich, nutty flavor.
  • Freezes well.

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