Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 170 grams andouille sausage, finely chopped; 710 milliliters bagged precooked brown rice; 2 Tbsps butter; 1 Tbsp salt-free Cajun/Creole seasoning; 411 grams no-salt-added whole tomatoes, drained and crushed; 2 Tbsps canola oil; 118 milliliters thinly sliced celery; 710 milliliters no-salt-added chicken stock (such as Swanson); 79 milliliters 1.5 ounces all-purpose flour (about; 5 garlic cloves, minced; 177 milliliters chopped green bell pepper (about 1 medium); 237 milliliters frozen cut okra; 237 milliliters chopped onion; 1 teaspoons salt; 227 grams skinless, boneless chicken thighs, cut into bite-sized pieces

You can never have too many Creole recipes, so give Chicken and Sausage Gumbo a try. This main course has 678 calories, 26g of protein, and 23g of fat per serving. This recipe serves 6. If you have flour, salt, no-salt-added chicken stock, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Heat a Dutch oven over medium-high heat.

Equipment you will use

Dutch Oven

Add sausage to pan; saut for 5 minutes, turning to brown on all sides.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan.

Ingredients you will need

Sausage

Butter

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk.

Ingredients you will need

Butter

All Purpose Flour

Cooking Oil

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Measuring Cup

Knife

Whisk

Frying Pan

Add chicken; saut 4 minutes, stirring frequently.

Ingredients you will need

Whole Chicken

Add onion and next 5 ingredients (through garlic) to pan; saut for 6 minutes or until vegetables are tender, stirring occasionally.

Ingredients you will need

Vegetable

Garlic

Onion

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Frying Pan

Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally.

Ingredients you will need

Tomato

Sausage

Stock

Okra

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Frying Pan

Serve over rice.

Ingredients you will need

Rice

Equipment

Ingredients

Servings:

170grams

andouille sausage, finely chopped 710milliliters

bagged precooked brown rice 2Tbsps

butter 1Tbsp

salt-free Cajun/Creole seasoning 411grams

no-salt-added whole tomatoes, drained and crushed 2Tbsps

canola oil 118milliliters

thinly sliced celery 710milliliters

no-salt-added chicken stock (such as Swanson)79milliliters

1.5 ounces all-purpose flour (about 5

garlic cloves, minced 177milliliters

chopped green bell pepper (about 1 medium)237milliliters

frozen cut okra 237milliliters

chopped onion 1teaspoons

salt 227grams

skinless, boneless chicken thighs, cut into bite-sized pieces

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Atlantis Albarino with a 4.9 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.