Chicken Gumbo

Oxmoor House

8 servings.


+ Add To Shopping List
Vegetable cooking spray
3/4 pound smoked turkey sausage, sliced
1 1/2 pounds skinned, boned chicken breasts
1/2 cup all-purpose flour
1 tablespoon vegetable oil
2 1/2 cups chopped celery
2 cups chopped onion
2 cups chopped green pepper
1/2 cup chopped green onions
4 cloves garlic, minced
1 tablespoon Creole seasoning
1 tablespoon low-sodium Worcestershire sauce
2 teaspoons hot sauce
1/2 teaspoon pepper
3 bay leaves
3 (14 1/4-ounce) cans no-salt-added chicken broth
Gumbo file (optional)
6 cups cooked long-grain rice (cooked without salt or fat)


Coat a large nonstick skillet with cooking spray. Add sausage, and cook 5 minutes or until browned on all sides. Remove sausage from skillet, and set aside. Add chicken to skillet, and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool slightly. Shred chicken; set aside.

Place flour on a baking sheet; bake at 350° for 20 minutes or until dark brown, stirring occasionally.

Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add celery and next 4 ingredients; saute 8 minutes or until tender. Add browned flour, Creole seasoning, and next 4 ingredients, stirring well. Add broth and sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Add chicken, and simmer, uncovered, 30 minutes. Remove and discard bay leaves. Stir in file, if desired. To serve, place 3/4 cup rice in each of 8 bowls; ladle 1 1/2 cups gumbo over each serving.

Created date

August 2009

Nutritional Information

Calories 455
Caloriesfromfat 24 %
Fat 12.2 g
Satfat 2.6 g
Monofat 3.1 g
Polyfat 2.8 g
Protein 31.5 g
Carbohydrate 51.4 g
Fiber 0.0 g
Cholesterol 78 mg
Iron 0.0 mg
Sodium 587 mg
Calcium 0.0 mg