Light Seafood Gumbo Recipe
Ingredients
| Chicken breast halves | 4 , skinned | |
| Water | 2 Quart | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| Vegetable oil | 1 Tablespoon | |
| Onion | 2 Cup (16 tbs), chopped | |
| Celery | 1 3/4 Cup (16 tbs), chopped | |
| Green pepper | 1 1/2 Cup (16 tbs), chopped | |
| 1/2 cup chopped green onions | ||
| Garlic | 4 Clove (5gm), minced | |
| Dried thyme | 1 1/2 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Bay leaves | 3 | |
| Salt | 1 Can (10oz) | |
| Salt | 1 Can (10oz) | |
| Turkey sausage | 1/2 pound, smoked | |
| Medium | 1 pound, unpeeled | |
| Cooked | 6 Cup (16 tbs) | |
Directions
Combine chicken and water in a Dutch oven; bring to a boil.
Reduce heat; simmer 45 minutes.
Cover; chill 8 hours.
Remove chicken; skim and discard fat from broth, reserving broth.
Bone and chop chicken.
Place flour in a 15- x 10- x 1-inch jellyroll pan.
Bake at 350° for 1 hour or until very brown, stirring every 15 minutes.
Set aside.
Coat a Dutch oven with cooking spray; add oil.
Place over medium heat until hot.
Add onion and next 4 ingredients; saute until tender.
Add thyme and next 3 ingredients.
Add browned flour; stir until smooth.
Add reserved broth, chicken, canned broth, tomato paste, and sausage.
Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
Peel and devein shrimp; add to broth mixture.
Cover and simmer 10 minutes or until shrimp turn pink.
Discard bay leaves.
Reduce heat; simmer 45 minutes.
Cover; chill 8 hours.
Remove chicken; skim and discard fat from broth, reserving broth.
Bone and chop chicken.
Place flour in a 15- x 10- x 1-inch jellyroll pan.
Bake at 350° for 1 hour or until very brown, stirring every 15 minutes.
Set aside.
Coat a Dutch oven with cooking spray; add oil.
Place over medium heat until hot.
Add onion and next 4 ingredients; saute until tender.
Add thyme and next 3 ingredients.
Add browned flour; stir until smooth.
Add reserved broth, chicken, canned broth, tomato paste, and sausage.
Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
Peel and devein shrimp; add to broth mixture.
Cover and simmer 10 minutes or until shrimp turn pink.
Discard bay leaves.
Chef
