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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2/3 cup all-purpose flour |
1/2 pound medium shrimp |
5 cups fat-free, less-sodium chicken broth, divided |
cooking spray |
1/2 pound turkey kielbasa, sliced |
2 (4-ounce) skinless, boneless chicken breast halves, chopped |
4 garlic cloves, minced |
1 tablespoon tomato paste |
1 (16-ounce) package frozen vegetable gumbo mix, thawed |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon dried oregano |
1/4 teaspoon ground red pepper |
1 bay leaf |
4 cups hot cooked long-grain rice |
1/2 cup chopped green onions |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour on a jelly-roll pan. Bake at 350° for 1 hour and 15 minutes or until very brown, stirring every 15 minutes. Set aside.
3. Peel and devein shrimp; reserve shells. Pour 3 1/2 cups chicken broth into a large Dutch oven; bring to a boil. Add reserved shrimp shells; reduce heat, and simmer, uncovered, 15 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
4. Coat pan with cooking spray. Add sausage and chicken; sauté 7 minutes. Add garlic; sauté 1 minute. Stir in tomato paste, vegetable gumbo mix, and strained broth.
5. Place browned flour in a bowl. Slowly add 1 1/2 cups chicken broth to flour; add to chicken and vegetable mixture, stirring with a whisk. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Skim froth from top of gumbo as necessary.
6. Add salt and next 4 ingredients; simmer 20 minutes. Remove and discard bay leaf. Serve gumbo over rice; sprinkle with green onions.
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