Chicken and Sausage Gumbo
- For roux, in a 3-quart heavy saucepan combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly for 8 to 10 minutes more or until the roux is dark reddish brown.
- Stir in onion, sweet pepper, celery, and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Stir in broth and 3/4 cup water. Add okra. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in chicken and sausage; heat through. To serve, ladle gumbo into bowls with rice. If desired, top each serving with sliced green onion and pass bottled hot pepper sauce. Makes 6 main-dish servings.
From the Test Kitchen
If you can't find cut okra, buy whole. Thaw slightly and slice.
Nutrition Facts (Chicken and Sausage Gumbo)
- Per serving:
- 355 kcal cal.,
- 14 g fat
- (2 g sat. fat,
- 114 mg chol.,
- 487 mg sodium,
- 34 g carb.,
- 2 g fiber,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Horrible! I have never heard of using beef broth in gumbo. Stew the chicken and use homemade beef broth and the chicken in the gumbo. Sad recipe.
Frances Morrison 104 Days Ago
No Cajun in their right mind would use beef broth! This is FAR from authentic. If you want authentic, look up Emeril Lagasse's gumbo recipe. You really need to remove this or take the word "gumbo" out of the title.