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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Yield: Makes about 3 cups
Ingredients:
3/4
pound fresh tomatillos or 2 cans (18 ounces each) whole tomatillos, drained
1
can (4 ounces) diced mild green chiles, drained
1/2
cup chicken broth
1
teaspoon dried oregano
1/2
teaspoon ground cumin
2
tablespoons chopped fresh cilantro (optional)
Preparation:
1.
Place tomatillos in large saucepan; cover with water. Bring to a boil over high heat. Reduce heat to medium-high and simmer gently 20 to 30 minutes or until tomatillos are tender. Drain.
2.
Place tomatillos, chilies, chicken broth (omit if using canned tomatillos), oregano and cumin in food processor or blender; process until smooth. Return mixture to pan. Cover; heat over medium heat until bubbling. Stir in cilantro, if desired.
Nutritional Information:
| Serving Size: 1/12 of sauce | |
| Sodium | 16 mg |
| Protein | <1 g |
| Fiber | 1 g |
| Carbohydrate | 2 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 25 % |
| Calories | 11 |
Dietary Exchange:
| Free | FREE |
