Crescent City Gumbo

Crescent City Gumbo Recipe
Jan Smith
Creole gumbos all share one ingredient: okra, which came to America with African slaves (the stew's name stems from ochingombo, a Bantu word for okra). This version is inspired by Jessica B. Harris's favorite gumbos served at New Orleans restaurants.

Yield:

8 servings (serving size: 1 1/4 cups gumbo and 1/3 cup rice)

Recipe from

Nutritional Information

Calories 353
Caloriesfromfat 24 %
Fat 9.4 g
Satfat 1.5 g
Monofat 3.8 g
Polyfat 2.3 g
Protein 29.4 g
Carbohydrate 36.3 g
Fiber 4 g
Cholesterol 130 mg
Iron 4.3 mg
Sodium 863 mg
Calcium 124 mg

Ingredients

Cooking spray
3 tablespoons canola oil, divided
1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 pound low-fat smoked sausage (such as Healthy Choice) or turkey kielbasa, cut into 1/2-inch-thick rounds
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced fresh garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon ground red pepper
1/3 cup all-purpose flour
5 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
3 cups (1-inch) slices fresh okra
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 pound medium shrimp, peeled and deveined
2 2/3 cups hot cooked long-grain rice

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil, chicken, and sausage; sauté for 3 minutes or until browned. Remove from pan (leave drippings in pan). Add onion, bell pepper, and celery to pan; sauté 4 minutes. Add garlic, thyme, and red pepper; sauté 4 minutes or until onion is tender and garlic is fragrant. Remove from pan.

Add remaining oil to pan. Add flour to pan, stirring constantly with a whisk. Cook 10 minutes or until roux is light brown, stirring constantly with a whisk. Gradually add broth, stirring constantly with a whisk. Add chicken and sausage, onion mixture, tomatoes, okra, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.

Stir in parsley and shrimp; cook 5 minutes or until shrimp are done. Discard bay leaves. Serve over rice.

Note:

Jessica Harris,

May 2005
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