My kids love the gumbo.
Last time I made it, I used okra for the first time and nobody complained. If you can’t find okra, frozen green beans are a family favorite. I rarely have time to grill the chicken before, so I either buy already grilled at the deli (expensive) or I cut up the chicken and blanch it in chicken or vegetable stock.
Gumbo is great the next day for lunches.
- 4 Tablespoons flour
- 2 Tablespoons olive oil
- 2 Cups chopped onion
- 2 Cups chopped green bell pepper
- 2 Cups frozen cut okra (omit if not available and use 2 C of carrots OR frozen green beans)
- 2 Cups chopped celery
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon ground red pepper
- 4 Cups chopped roasted skinless, boneless chicken breasts (about 4 breasts)
- 16 oz. turkey kielbasa, cut into pieces
- 2 (14 1/2 oz) cans diced tomatoes
- 4 Cups cooked brown rice
Combine flour and oil in a Dutch oven; sauté over medium-high heat for 3 minutes.
Add onion and the next 6 ingredients (onion through ground red pepper); cook 3 minutes or until tender, stirring frequently.
Stir in chicken, kielbasa, tomatoes and broth; cook 6 minutes or until thoroughly heated. Serve over rice. Yield: 8 servings (serving size: 1 1/2 cups gumbo and 1/2 cup rice)
CALORIES 369; FAT 11.3g; PROTEIN 24.9g; FIBER 3g; CARBOHYDRATE 37g
Hello. I have to admit I’ve lurked on your blog, read your stories and enjoyed them, but now am only commenting to ask about food. This recipe looks awesome, but you only first mention broth in step three. So, is chicken broth an ingredient, or did you mean to stir in tomatoes and juice? (I’ll try to be more polite and comment on your engaging writing in the future.)
I am glad you posted about the broth. I wondered the exact same thing when I first read this recipe! I am pretty sure broth refers to the juice from the diced tomatoes.
I’ve nominated your blog for a blog award, which you can read about on my blog, if you’re interested.