cup unsalted butter cup vegetable oil cup all-purpose flour cup chopped onions cup chopped green bell pepper cup chopped celery tablespoon Italian seasoning tablespoon chopped fresh parsley pound andouille or smoked sausage, cut into ¼-inch slices
INGREDIENTS
1/2
1/4
1
1/2
1
1
1/2
1/2
1
pound cooked chicken, shredded cups chicken stock cups fresh or frozen okra tablespoons Creole seasoning tablespoon sugar cup picante sauce bay leaves cups cooked white rice Filé powder, optional
INGREDIENTS CONT'D
1
4
2
2
2
4
1
1/4
1
Heat the butter and oil in a large stock pot over medium high heat until the butter is melted. Gradually add the flour, stirring constantly to make a roux. Continue stirring for 8 minutes until the roux becomes dark brown, similar to the color of chocolate.
2
Reduce the heat to low. Add the onions, green bell peppers, celery, Italian seasoning, parsley, sausage, chicken and broth. Bring the mixture to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring often.
3
Add the okra, Creole seasoning, sugar, picante sauce and bay leaves. Return to a simmer, cover, and cook for 1 hour, stirring every 15 minutes. Remove and discard the bay leaves.
4
Place a generous amount of cooked rice into individual bowls. Pour the gumbo over the rice. Sprinkle with file powder if desired.
Yield
2 cups
calories
442 kcal per serving
FAT
17 g per serving
caRBS
47 g per serving