Sausage, Chicken, and Shrimp Gumbo

  • Prep 25 min
  • Total 55 min
  • Servings 8

Ingredients

  • 1/2 cup butter (8 tbsp), divided
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 1/2 cups chopped white onion
  • 4 teaspoons minced garlic
  • 4 cups chicken stock
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup chopped flat leaf parsley
  • 2 cups frozen sliced okra
  • 6 tablespoons flour
  • salt and pepper to taste
  • 1 pound smoked sausage, sliced
  • 2 cups cooked chicken breast, diced or shredded
  • 1/2 pound small uncooked shrimp, peeled and deveined

Steps

  • 1
    In a large pot or Dutch oven melt 2 tablespoons of butter over medium heat. Once butter is melted add bell pepper, onion, and celery and cook for about 5 minutes or until onion is soft. Add the garlic to the vegetables for the last minute of cooking.
  • 2
    Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Bring mixture to a boil and then reduce heat, cover, and simmer.
  • 3
    While mixture is simmering add sliced sausage to a skillet and brown. Once browned, remove sausage from pan with a slotted spoon and add to chicken stock mixture.
  • 4
    Discard remaining sausage drippings from pan then melt 6 tablespoons of butter in the pan. Once melted, add 6 tablespoons flour and whisk until roux is incorporated. Continue cooking 6-7 minutes, stirring constantly, until roux becomes a caramel color. Be careful not to burn but the darker the roux the deeper the flavor.
  • 5
    Add the roux to the chicken stock mixture and bring to a boil stirring constantly. Reduce heat; add the chicken and simmer. At this point the gumbo is ready to eat but you can let it simmer for 1-2 hours to let the flavors meld even more if you wish. You can also pour the gumbo into a crockpot on low until you are ready to eat. Add the shrimp right before serving.
  • 6
    Serve with a scoop of rice or over rice.

  • You can use file powder instead of okra to thicken and flavor this gumbo. Just add 2-3 tablespoons to the pot at the same time you add the shrimp before stirring.

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
150mg
50%
Sodium
1120mg
47%
Potassium
620mg
18%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
9%
Sugars
5g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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