Crescent City Gumbo

Crescent City Gumbo
Photo by Jan Smith


  • 2 cups chopped onion
  • ½ pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons canola oil, divided
  • 1 cup chopped green bell pepper
  • Cooking spray
  • ½ cup chopped celery
  • 1/3 cup all-purpose flour
  • + 11 more ingredients
    • 3 cups (1-inch) slices fresh okra
    • 2 bay leaves
    • 2 2/3 cups hot cooked long-grain rice
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
    • ½ teaspoon ground red pepper
    • 1 tablespoon minced fresh garlic
    • 1 pound medium shrimp, peeled and deveined
    • 5 cups fat-free, less-sodium chicken broth
    • 1 pound low-fat smoked sausage (such as Healthy Choice) or turkey kielbasa, cut into 1/2-inch-thick rounds
    • 1 teaspoon chopped fresh thyme

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil, chicken, and sausage; sauté for 3 minutes or until browned. Remove from pan (leave drippings in pan). Add onion, bell pepper, and celery to pan; sauté 4 minutes. Add garlic, thyme, and red pepper; saut...

View full recipe at My Recipes


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