March 8, 2011

Chicken, Sausage, and Shrimp Gumbo

I realize the party that is Mardis Gras is pretty much over, but all the Cajun food buzz on Twitter the past few days finally convinced me to try my hand at gumbo. Filled with three meats, lots of veggies, and a spicy kick, it was a delighful meal for a dreary, rainy Tuesday night.

Between the gumbo and the green, purple, and yellow sugar crystals on some banana cupcakes (gotta dessert-ify brown bananas), we had our own little bit of Mardis Gras in my kitchen tonight. And it was all in time to splurge before Lent, except it wasn't really a splurge because the gumbo and cupcakes were technically light—but delicious nonetheless—recipes.
Chicken, Sausage, and Shrimp Gumbo
Adapted from Cooking Light

2  tablespoons  all-purpose flour
1  tablespoon  vegetable oil
1  cup chopped onion
1  cup chopped green bell pepper
1  cup  frozen cut okra
1  cup  chopped celery
3 garlic cloves, minced
1/2  teaspoon dried thyme
1/4  teaspoon ground red pepper
2 teaspoons Creole seasoning
1 tablespoon Worcestershire sauce
½ to 1 teaspoon hot sauce
1  cup  chopped chicken breasts
1 cup peeled shrimp, cooked
8  ounces  turkey kielbasa, cut into 1-inch pieces
1  (14 1/2-ounce) can diced tomatoes with peppers and onion
1  (14 1/2-ounce) can fat-free, less-sodium chicken broth

Combine flour and oil in a Dutch oven; sauté over medium-high heat 3 minutes. Add onion and next 6 ingredients (onion through hot sauce); 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: 6-8 servings

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