Sausage and Chicken Gumbo
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Sausage and Chicken Gumbo
YIELD Makes 6 servings
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INGREDIENTS
| 1 | tablespoon canola oil |
| 1 | red bell pepper, chopped |
| 1 | pound boneless skinless chicken thighs, trimmed of excess fat and cut into 1-inch pieces |
| 1 | package (12 ounces) Cajun andouille or chili flavor chicken sausage, sliced 1/2 inch thick |
| 1/2 | cup chicken broth |
| 1 | can (28 ounces) crushed tomatoes with roasted garlic |
| 1/4 | cup finely chopped green onions |
| 1 | bay leaf |
| 1/2 | teaspoon dried basil |
| 1/2 | teaspoon black pepper |
| 1/4 | to 1/2 teaspoon red pepper flakes |
| 6 | lemon wedges (optional) |
PREPARATION:
- Heat oil in large saucepan. Add bell pepper; cook and stir over medium–high heat 2 to 3 minutes. Add chicken; cook and stir about 2 minutes or until browned. Add sausage; cook and stir 2 minutes or until browned. Add broth; scrape up any browned bits from bottom of saucepan.
- Add tomatoes, green onions, bay leaf, basil, black pepper and red pepper flakes. Simmer 15 minutes. Remove and discard bay leaf. Garnish each serving with lemon wedge, if desired.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Serving Size: | 1-1/3 cups gumbo |
| Fiber | 2 g |
| Carbohydrate | 10 g |
| Cholesterol | 103 mg |
| Saturated Fat | 2 g |
| Total Fat | 11 g |
| Calories from Fat | 39 % |
| Calories | 239 |
| Protein | 28 g |
| Sodium | 1000 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Meat | 2 |
| Vegetable | 2 |
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