Louisiana Gumbo Recipe

Name: Louisiana Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6-ounce) skinned chicken breast halves; 5 cups water; 1/2 cup all-purpose flour; Vegetable cooking spray; 2 cups chopped onion; 1 cup chopped green pepper; 1 cup chopped celery; 1 clove garlic, minced; 3/4 cup chopped lean cooked ham; 1 tablespoon dried parsley flakes; 1 1/2 teaspoons low-sodium Worcestershire sauce; 1/2 teaspoon paprika; 3/4 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1/8 teaspoon dried thyme; 1/8 teaspoon ground red pepper; 1/8 teaspoon ground cloves; 1/8 teaspoon hot sauce; 1 (10-ounce) package frozen cut okra; 1/2 (6-ounce) can no-salt-added tomato paste; 2 bay leaves; 1 pound unpeeled medium-size fresh shrimp; 4 cups cooked long-grain rice (cooked without salt or fat); Gumbo file (optional)

Servings: persons

2 (6-ounce) skinned chicken breast halves
5 cups water
1/2 cup all-purpose flour
Vegetable cooking spray
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 clove garlic, minced
3/4 cup chopped lean cooked ham
1 tablespoon dried parsley flakes
1 1/2 teaspoons low-sodium Worcestershire sauce
1/2 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1/8 teaspoon hot sauce
1 (10-ounce) package frozen cut okra
1/2 (6-ounce) can no-salt-added tomato paste
2 bay leaves
1 pound unpeeled medium-size fresh shrimp
4 cups cooked long-grain rice (cooked without salt or fat)
Gumbo file (optional)

1
Combine chicken and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done.
2
Spread flour evenly in a 15- x 10- x 1-inch jellyroll pan. Bake at 350u00b0 for 30 minutes or until lightly browned, stirring every 10 minutes. Remove from oven, and set aside.
3
Remove chicken from broth; skim fat from broth, reserving broth. Bone chicken, and shred. Set aside.
4
Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, green pepper, celery, and minced garlic; saute until tender. Stir in browned flour. Gradually stir in reserved chicken broth, shredded chicken, ham, and next 13 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.
5
Peel and devein shrimp. Add shrimp to vegetable mixture; cook 3 to 5 minutes or until shrimp turns pink. Remove and discard bay leaves. For each serving, place 1/2 cup rice in individual bowls. Ladle 1 cup gumbo over each serving. Sprinkle with gumbo file, if desired.
6
To Serve Two: Thaw 1 (2-cup) container in refrigerator or microwave oven. Place gumbo in a medium saucepan, and cook over medium-low heat 15 minutes or until thoroughly heated, stirring occasionally. Serve over 1/2-cup portions of rice. Sprinkle with gumbo file, if desired.

1074

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 (6-ounce) skinned chicken breast halves, 5 cups water, 1/2 cup all-purpose flour, Vegetable cooking spray, and more.

Yes, Louisiana Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Gumbo

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