Chicken Gumbo - 6 PointPlus

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This southern favorite is sure the pique the hot-aace lover's interest.

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Ingredients

  • 1 Tbsp. Cooking oil
  • 1/2 lb. Boneless, skinless chicken breast halves, cut into 1 inch cubes
  • 3 tbsp. Cooking oil
  • 3 tbsp. All-purpose flour
  • 1 (14 oz.) Can of stewed tomatoes
  • 2 tbsp. Tomato paste
  • 1 tsp. Paprika
  • 4 cups chicken broth
  • 2 cups Fresh (or frozen, thawed) Okra cut into 1/2 inch slices
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1 cup sliced smoked ham sausage
  • 2 Garlic cloves, minced (or 1/2 tsp. powder)
  • 1 Bay leaf
  • 1 tsp. Louisiana hot sauce
  • 1 tsp. Dried thyme
  • 1/2 cup Long grain white rice
  • 1/2 lb. Frozen, uncooked medium shrimp (peeled and deveined), thawed (optional)

Preparation

Step 1

Heat first amount of cooking oil in Dutch oven or large pot on medium-high. Add chicken,.
Cook, uncovered, for about 3 minutes, stirring occasionally, until lightly browned. Transfer to small bowl. Set aside.

Heat second amount of cooking oil in same pot on medium. Add flour. Heat and stir for about 3 minutes until deep golden brown.

Slowly add next 3ingredients, stirring constantly and breaking up tomatoes with spoon, until combined. Heat and stir for 1 minute.

Add next 11 ingredients and chicken. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for 45 to 60 minutes, stirring occasionally, until rice and chicken are tender. Discard bay leaf.

Add shrimp. Stir, Cook, covered, for about 3 minutes until shrimp turn pink. Makes about 10 cups.

Note: 1 cup 220 calories; 11.3 Total Fat, 23 mg Cholesterol; 17 g Carbohydrate; 2 g Fibre; 13 g Protein; 667 mg Sodium

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