This recipe is from the Oct 2017 issue of Food Network Magazine. We absolutely loved it! It ended up making about 8 'person' meals, as Brad says, or 4 nights of dinner for the two of us. We ate it twice this week and put two portions in the freezer.Notes about the recipe:• I left out the fresh thyme and frozen okra.• I use bouillon cubes to make broth.• I accidentally left off the scallions at the end, (I just forgot when we went to serve it)
Servings: 8 servings
Calories: 725kcal
Ingredients
- 1 pound Andouille sausage cut into 1/4-inch-thick slices
- ½ cup peanut oil
- ½ cup all-purpose flour
- 1 cup yellow onion chopped
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 2 garlic cloves chopped
- 1½ teaspoons Creole seasoning
- ¼ teaspoon cayenne pepper
- 5 cups low-sodium chicken broth
- 4 cups rotisserie chicken shredded from 1 large rotisserie chicken
- 14½ ounces diced tomatoes 1 can, with juice
- 2 teaspoons Worcestershire sauce
- 5 cups white rice cooked (and hot)
- ¼ cup scallions sliced
- Hot sauce (optional)
Instructions
- Cook the sausages in a large skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
- Heat oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color roux, 7 to 10 minutes.
- Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning, and cayenne pepper; cook, stirring constantly, about 5 minutes.
- Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce, and sausage.
- Increase the heat to medium-high and bring the mixture to a boil.
- Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly about 20 minutes.
- Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
Nutrition
Calories: 725kcal | Carbohydrates: 43g | Protein: 50g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 958mg | Potassium: 553mg | Fiber: 3g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 2mg
Tried this recipe?Let us know how it was!
