Louisiana 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, stirring constantly, for 8 to 10 minutes more or until roux is dark reddish brown.
- Stir in 1/2 cup onion, sweet pepper, celery, and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Add broth and the water; stir in okra. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in chicken and sausage; heat through.
- Serve gumbo in bowls with hot cooked rice. If desired, top with green onions and serve with hot pepper sauce.
From the Test Kitchen
If you can't find cut okra, buy whole; thaw slightly and slice.
Nutrition Facts (Louisiana Chicken and Sausage Gumbo )
- Per serving:
- 355 kcal ,
- 14 g fat
- (2 g sat. fat ,
- 114 mg chol. ,
- 487 mg sodium ,
- 34 g carb. ,
- 2 g fiber ,
- 22 g pro.