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Chicken and Sausage Gumbo

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 30 mins
Yield

Serves 6 (serving size: 1 cup gumbo and 1/2 cup rice)

Ingredients

  • 6 ounces andouille sausage, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper (about 1 medium)
  • 1/2 cup thinly sliced celery
  • 1 tablespoon salt-free Cajun/Creole seasoning
  • 1/2 teaspoon salt
  • 5 garlic cloves, minced
  • 3 cups no-salt-added chicken stock (such as Swanson)
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed
  • 1 cup frozen cut okra
  • 3 cups bagged precooked brown rice

Nutrition Information

  • calories 367
  • fat 16.1 g
  • satfat 5.6 g
  • monofat 7.3 g
  • polyfat 2.7 g
  • protein 19 g
  • carbohydrate 36.8 g
  • fiber 4.2 g
  • cholesterol 57 mg
  • iron 2.6 mg
  • sodium 559 mg
  • calcium 70 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk. Add chicken; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté for 6 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Serve over rice.