Crescent City Gumbo

By á-32809

Ingredients

• 1 x Cooking Spray
• 1/2 lb. Boneless Chicken Thighs
• 1 lb. Turkey Kielbasa -- cut 1/2" pc
• 2 cups Onion -- chopped
• 1 cup Green Bell Pepper -- chopped
• 1/2 cup Celery -- chopped
• 1 tablespoon Garlic -- minced
• 1 teaspoon Fresh Thyme -- chopped
• 1/2 teaspoon Ground Red Pepper
• 1/3 cup All-Purpose Flour
• 5 cups Chicken Broth
• 14 1/2 ounces Diced Tomatoes -- undrained
• 3 cups Fresh Okra -- sliced
• 2 each Bay Leaves
• 1/4 cup Fresh Parsley -- chopped
• 1 lb. Shrimp -- med/peeled/deveined
• 2 2/3 cups Rice -- cooked

Details

Servings 8

Preparation

Step 1

1. Heat large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 t oil, chopped chicken and sausage; saute for 3 minutes or until browned.

2. Remove from pan, leaving drippings. Add onion, green pepper and celery to pan; saute 4 minutes.

3. Add garlic, thyme and red pepper; saute 4 minutes or until onion is tender and garlic is fragrant. Remove from pan.

4. Add remaining oil to pan. Add flour, stirring constantly with whisk. Cook 10 minutes or until roux is light brown, stirring constantly with whisk.

5. Gradually add broth while constantly stirring. Add chicken and sausage, onion mixture, tomatoes, okra and bay leaves.

6. Bring to a boil, cover, reduce heat and simmer 45 minutes, stirring occasionally.

7. Stir in parsley and shrimp; cook 5 minutes or until shrimp are done. Discard bay leaves and serve over rice.