Sausage and Chicken Gumbo the Editors of Publications International, Ltd.
Sausage and Chicken Gumbo
Makes 6 servings
|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|
|1/2||teaspoon dried basil|
|1/2||teaspoon black pepper|
|1/4||to 1/2 teaspoon red pepper flakes|
|6||lemon wedges (optional)|
- 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.
|Serving Size:||1-1/3 cups gumbo|
|Saturated Fat||2 g|
|Total Fat||11 g|
|Calories from Fat||39 %|
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