Sausage and Chicken Gumbo is a hearty and filling meal that's great for weeknights. The frozen vegetables speed along the cooking process and you can add additional spices to flavor the meal to your taste.
1 (14 1/2-ounce) can diced tomatoes with peppers and onion
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
How to Make It
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients (onion through red pepper); cook 3 minutes or until tender, stirring frequently.
Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until thoroughly heated. Serve over rice.
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I have been making this for years & we eat it regularly since we moved away from the coast & can't get fresh seafood gumbo. We all like this gumbo, but I don't cook it as quickly as the recipe is written. You need to really cook the roux until it is dark golden brown (about 10 minutes, stirring constantly) to get a better flavor, & then the veggies need longer than a few minutes to soften before adding the rest of the ingredients. I also simmer the gumbo longer once everything is in the pot. The only change I make to the ingredients is using tomatoes with mild green chilis & a little less cayenne (my husband adds tabasco at the table). Overall, this takes about an hour to get to the table, including chopping time.
This was delicious! I didn't use okra because I don't like it, but I did thicken up a little with dried plain potato flakes. Hubby loved it too, just said it needed more spice, so I'll up the red pepper this time.
this recipe is pretty awesome! being on a strict diet you tend to appreciate flavor... with that being said we doctored it up a tiny bit! we added a raw jalapeno to the veggies and added a few shakes of hot sauce! we also did 1 chicken breast, 1 tilapia fish filet, and 1 link of turkey sausage!!!!! turned out outstanding and SPICY!!!!! a must try!!!
This is a good solid recipe that could use a bit of tweaking. Added a bit more garlic. It still was a bit bland by New Orleans standards. I added some garlic hot sauce at the table and it was much better.
Made it last week,was a big hit for my husband and I,used fresh onions and peppers,took a little more time but, oh boy,we ate it for 3 days in a row,and my husband made the rice in a rice-cooker for it,he also loves to cook with me together.we had fun with the meal and will make it next week for our bridge party,and with a green salad and french bread,its a full meal,what a great taste...
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