Rating: 4 stars
33 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 4

This Cajun-inspired soup recipe is served over rice and topped with sliced green onions. Serve with bottled hot pepper sauce to liven up the dish.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

prep:
40 mins
cook:
40 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*

If you can't find cut okra, buy whole. Thaw slightly and slice.

Nutrition Facts

355 calories; fat 14g; cholesterol 114mg; saturated fat 2g; carbohydrates 34g; insoluble fiber 2g; protein 22g; sodium 487mg; potassium 441mg; calcium 121.2mg; iron 3.4mg.
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