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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This Southern specialty is a rib-sticking favorite! But this recipe has a fraction of the fat of the original. Ingredients:
1 tablespoon olive oil |
2 links turkey sausage (1/4 pound) |
1 small yellow onion, chopped (about 1/2 cup) |
1/4 cup chopped green bell pepper |
1/2 cup peeled, seeded, and chopped plum tomatoes |
3 cloves garlic, minced |
8 cups reduced-sodium chicken broth |
1/2 teaspoon hot pepper sauce |
2 skinless, boneless chicken breast halves (4 ounces each), cut into 1-inch pieces |
1 cup sliced fresh or frozen okra |
1/2 pound medium shrimp, peeled and deveined |
1 teaspoon filé powder (optional) |
Directions:
1. 1. In a large saucepan, heat oil over medium heat until hot but not smoking. Add sausage; sauté until browned, about 10 minutes. Remove sausage from pan and cut into 1/2-inch slices. Drain off fat from pan.
2. 2. Add onion and bell pepper to pan; sauté until vegetables are tender, about 7 minutes. Add tomatoes and garlic; cook, stirring occasionally, for 4 minutes. Add broth and hot pepper sauce; cook for 10 minutes.
3. 3. Add chicken and okra; reduce heat to low and simmer until chicken is cooked through, about 15 minutes. Add shrimp and sausage; simmer until shrimp turns pink and sausage is heated through, about 5 minutes. Stir in filé powder. Cook, stirring constantly, until mixture thickens, about 2 minutes. Ladle gumbo into individual serving bowls.
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