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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
vegetable cooking spray |
3/4 pound smoked turkey sausage, sliced |
1 1/2 pounds skinned, boned chicken breasts |
1/2 cup all-purpose flour |
1 tablespoon vegetable oil |
2 1/2 cups chopped celery |
2 cups chopped onion |
2 cups chopped green pepper |
1/2 cup chopped green onions |
4 cloves garlic, minced |
1 tablespoon creole seasoning |
1 tablespoon low-sodium worcestershire sauce |
2 teaspoons hot sauce |
1/2 teaspoon pepper |
3 bay leaves |
3 (14 1/4-ounce) cans no-salt-added chicken broth |
gumbo file (optional) |
6 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Coat a large nonstick skillet with cooking spray. Add sausage, and cook 5 minutes or until browned on all sides. Remove sausage from skillet, and set aside. Add chicken to skillet, and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool slightly. Shred chicken; set aside.
2. Place flour on a baking sheet; bake at 350° for 20 minutes or until dark brown, stirring occasionally.
3. Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add celery and next 4 ingredients; saute 8 minutes or until tender. Add browned flour, Creole seasoning, and next 4 ingredients, stirring well. Add broth and sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Add chicken, and simmer, uncovered, 30 minutes. Remove and discard bay leaves. Stir in file, if desired. To serve, place 3/4 cup rice in each of 8 bowls; ladle 1 1/2 cups gumbo over each serving.
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