Tuesday, February 19, 2013

Chicken and Sausage Gumbo

1/3 cup all-purpose flour

1 14 ounce can reduced-sodium chicken broth

2 cups chopped cooked chicken breast or turkey breast (10 ounces)

8 ounces smoked turkey sausage links, quartered lengthwise and sliced

2 cups sliced fresh okra or one 10-ounce package frozen cut okra, partially thawed

1 cup water

1 cup coarsely chopped onion

1 cup coarsely chopped red or green sweet pepper

1/2 cup sliced celery

4 cloves garlic, minced

1 teaspoon dried thyme, crushed

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

3 cups hot cooked brown rice
For roux::

1. In a heavy medium saucepan, cook flour over medium heat about 6 minutes or until brown, stirring occasionally. Remove from heat; cool slightly. Gradually stir broth into flour. Cook and stir until thickened and bubbly.
2. Pour thickened flour mixture into a 3 1/2- or 4-quart slow cooker. Add chicken, sausage, okra, the water, onion, sweet pepper, celery, garlic, thyme, black pepper, and cayenne pepper.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Skim off fat. Serve gumbo over hot cooked brown rice. Makes 8 (3/4-cup) servings.


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