I got this recipe years ago in a Lite version of Louisiana Cooking.
I'll put in the original recipe put I do change it up a bit. It calls for 1lb sausage and I put in 4lbs. Just adjust to your taste!
It freezes beautifully if there is any left.
Lite Chicken and Sausage Gumbo
2/3 cup flour
3 onions, chopped
4 cloves garlic, minced
2 green bell peppers, chopped
2 stalks celery, chopped
10 cups water
1 (14 ½-ounce) can stewed tomatoes
3-4 pounds skinless, boneless chicken breasts, cut in pieces
½ tsp dried thyme
¼ tsp red pepper
1 pound lite sausage
1 bunch green onions, chopped
Place flour on baking sheet and bake at 400 degrees for 20 minutes. Stir every 5 minutes. Flour should be very brown. Set aside. In large, heavy pot coated with no stick cooking spray, saute’ vegetables until tender. Add browned flour (roux), stirring constantly. Gradually add water, tomatoes and chicken. Bring to boil, lower heat, and simmer for 1 hour. While gumbo is cooking, boil sausage in water in a pot until done. Slice in 1-inch slices and add to gumbo. Cook an additional 20 minutes. Add green onions cooking 10 minutes more. Skim any fat from surface of gumbo. Serve over rice. Yield: 10-12 servings.
Always serve it the day after it is made. It's much better that way!
I'll put in the original recipe put I do change it up a bit. It calls for 1lb sausage and I put in 4lbs. Just adjust to your taste!
It freezes beautifully if there is any left.
Lite Chicken and Sausage Gumbo
2/3 cup flour
3 onions, chopped
4 cloves garlic, minced
2 green bell peppers, chopped
2 stalks celery, chopped
10 cups water
1 (14 ½-ounce) can stewed tomatoes
3-4 pounds skinless, boneless chicken breasts, cut in pieces
½ tsp dried thyme
¼ tsp red pepper
1 pound lite sausage
1 bunch green onions, chopped
Place flour on baking sheet and bake at 400 degrees for 20 minutes. Stir every 5 minutes. Flour should be very brown. Set aside. In large, heavy pot coated with no stick cooking spray, saute’ vegetables until tender. Add browned flour (roux), stirring constantly. Gradually add water, tomatoes and chicken. Bring to boil, lower heat, and simmer for 1 hour. While gumbo is cooking, boil sausage in water in a pot until done. Slice in 1-inch slices and add to gumbo. Cook an additional 20 minutes. Add green onions cooking 10 minutes more. Skim any fat from surface of gumbo. Serve over rice. Yield: 10-12 servings.
Always serve it the day after it is made. It's much better that way!
, I'd definitely add salt and black pepper. You can also vary this recipe by adding sliced okra instead of the sausage for a Chicken and Okra gumbo- Add shrimp, crabs and oysters instead of meat or poultry for a Seafood gumbo.
