New Orleans gumbo

Recipe Information

Ingredients

• 2 cups chicken broth

• 1 cup uncooked rice

• 2 celery ribs, chopped

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 1 can (28 ounces) diced tomatoes, undrained

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

• 1/2 pound smoked kielbasa

• 1 teaspoon dried thyme

• 1 teaspoon black pepper

• 2 bay leaves

• 1/4 teaspoon cayenne pepper

• 3 tablespoons all-purpose flour

• 1/4 cup cold water

• 1 pound uncooked medium shrimp, peeled and deveined

• 1 large green bell pepper, chopped

• 1/4 cup mined fresh parsley

Directions

• Add the chicken broth to a large pot and bring it to a boil. Add the rice, celery, onion, and garlic to the pot. Reduce the heat, cover, and simmer for 20 minutes.

• Meanwhile in a separate pot, add the chicken, kielbasa, thyme, tomatoes with juice, bay leaves, black pepper, and cayenne pepper. Cover and simmer for 10 minutes.

• Combine the cold water and flour until a smooth mixture forms. Stir the mixture into the chicken pot. Add the shrimp and green pepper. Cook over medium heat, uncovered for 4-6 minutes. The shrimp should be pink and the gumbo will be thickened. Remove the bay leaves.

• Remove the rice from heat after 20 minutes and let sit for five minutes. Uncover, stir in parsley, and serve with gumbo.

Nutrition (per serving)

• Calories: 339 cal

• Total fat: 10g

• Saturated fat: 3g

• Cholesterol: 124mg

• Sodium: 841mg

• Carbohydrate: 29g

• Fiber: 2g

• Protein: 29g