Chicken Gumbo
I omit the canola oil (to decrease calories) and make a rue of using chicken stock and flour. I add cooked brown rice instead of serving it over rice.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/2 cup canola oil
- pepper to taste
- 1 cup celery chopped
- 1 green pepper diced
- salt to taste
- 1 pound andouille sausage sliced
- 5 cups chicken stock
- 1 large yellow onion diced
- 2 tablespoons cajun seasoning
- 6 tablespoons all purpose flour
- 1/2 cup okra chopped
- 2 pounds boneless chicken cubed
- 2 cups cooked white rice for serving
- Carbohydrate 502.907092670675 g
- Cholesterol 1033.61582446087 mg
- Fat 292.980371564038 g
- Fiber 21.3608435925144 g
- Protein 361.486972978417 g
- Saturated Fat 64.1665975525955 g
- Serving Size 1 1 Serving (4719g)
- Sodium 7212.04456959168 mg
- Sugar 481.54624907816 g
- Trans Fat 20.6216427653145 g
- Calories 6209 calories
In large soup pot over medium heat, warm 2T canola oil. Add chicken and saute, stirring occasionally, until cooked, about 10 minutes. Season with 1T Cajun seasoning, S&P. Transfer to a bowl and set aside. Return pot to heat and add remaining oil and whisk flour to create a roux. Cook the roux until golden brown, stirring constantly with a spoon. Be sure not to let the roux burn. Add the onions, peppers, celery and okra and cook stirring occasionally until softened, 8 to 10 minutes. Add chicken stock and remaining Cajun seasoning, sausage and chicken and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Spoon rice into bowl and top with gumbo.
