Sausage and Shrimp Gumbo

Sausage and Shrimp Gumbo

Serves 6

Thick rounds of andouille, a Cajun smoked sausage, are essential to this gumbo. When choosing just the right hot sauce for this spicy dish, look for a cayenne pepper-based option.

Ingredients: 
  • 3/4 pound boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • Salt and pepper to taste
  • 1/4 cup canola oil
  • 1/4 cup flour
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 1/2 cup low-sodium chicken broth
  • 2 cups sliced okra
  • 1 bay leaf
  • 1 (28-ounce) can diced tomatoes, with their liquid
  • 1 tablespoon hot sauce
  • 3/4 pound cooked andouille sausage, sliced into 1/2-inch rounds
  • 12 shrimp, peeled and deveined
  • Cooked white or brown rice
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Method: 

Season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add chicken and brown on both sides, about 5 minutes total. Remove chicken with a slotted spoon, letting any oil drain back into the skillet, and place in a crock pot. Scrape up any browned bits in the skillet and add them to the crock pot. Set aside.

Add remaining 3 tablespoons oil to the skillet and heat until hot. Add flour and cook, stirring constantly, until golden brown, 4 to 5 minutes. Carefully add onions, peppers, and celery and cook until the vegetables start to wilt, about 2 minutes. Add 1 1/2 cups of the broth and stir until smooth and incorporated. Pour mixture into the crock pot, add okra, bay leaf, tomatoes and hot sauce; cover and turn crock pot to low. Cook for 7 to 8 hours, adding remaining 1/2 cup chicken broth, if necessary. 30 minutes before serving, add sausage and turn crock pot to high. 5 minutes before serving, add shrimp. Ladle gumbo into bowls and serve with rice.

Nutritional Info: 
Per Serving:480 calories (170 from fat), 19g total fat, 3.5g saturated fat, 125mg cholesterol, 1120mg sodium, 44g carbohydrate (4g dietary fiber, 8g sugar), 28g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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