Mardi Gras Gumbo
By: Scott Koeneman
Published: Tuesday, February 16, 2010 - 8:28pm

Ingredients




1/4 cup olive oil
3 boneless, skinless chicken breasts, cubed
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 pound turkey smoked sausage, sliced
1/2 cup all-purpose flour
1 tablespoon light butter
1 large onion, diced
8 cloves garlic, minced
1 green bell pepper, stem and seeds removed, diced
2 stalks celery, chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, chopped
4 cups hot water
5 beef bouillon cubes
29 ounces canned stewed tomatoes
1 bunch green onions, white and green parts, sliced
1 pound shrimp (medium or small), peeled, deveined and cooked

Preparation

1 Sprinkle chicken with salt and pepper. Heat oil in medium to large dutch oven over medium-high heat. Brown chicken and remove. Brown sausage and remove. Slowly sprinkle flour while constantly whisking the oil to create a roux. Continue to stir until browned, remove, set aside to cool. 2 Heat butter in the dutch oven and add onion, celery, pepper and celery. Cook until near tender, 5 to 10 minutes. Add Worcestershire and parsley and cook, stirring frequently, until most of the liquid is cooked off. 3 Add water and bullion cubes. While constantly whisking, add roux until dissolved and the sauce is thickened. Add chicken and sausage. Bring to a boil and reduce heat to simmer. Simmer for about 1 hour. Add tomatoes and okra and simmer for an additional hour. Add green onions and shrimp and simmer until heated, another 5 to 10 minutes

About


The gumbo was incredibly full flavored, rich and savory. The ingredients were both distinct and blended in a very satisfying way, but it was only 232 calories, with 11 grams of fat and 2 of fiber.