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New Orleans Gumbo Recipe

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“I’ve been making this gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently.” —Dolores M. Bridges, Danville, Kentucky

This recipe is:

Diabetic Friendly

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New Orleans Gumbo Recipe

Prep: 25 min. Cook: 20 min.

Yield: 8 Servings

25 20 45

Ingredients

2 cups chicken broth
1 cup uncooked converted 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 or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon 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 pepper, chopped
1/4 cup minced fresh parsley

Directions

In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo. Yield: 8 servings.

Nutritional Facts 1 cup gumbo with 1/2 cup rice equals 339 calories, 10 g fat (3 g saturated fat), 124 mg cholesterol, 841 mg sodium, 29 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as New Orleans Gumbo in Simple & Delicious February/March 2011, p15

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for New Orleans Gumbo (7)

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New Orleans Gumbo

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Reviewed on Jun. 05, 2011 by dstampp

I made this for dinner tonight and it was awesome! It was very easy to prepare and the flavor was great! This is a keeper.

Reviewed on Apr. 30, 2011 by keverwann

We sauted the veggies and then added the rice and sauted; then we added the water and cooked the rice until done. Left out the sausage and shrimp due to cost and thyme and parsley due to dislike. Used a pasilla pepper instead of a green pepper because that was what was on sale.

Reviewed on Mar. 09, 2011 by Punkyjoe81

We loved this gumbo recipe! I cooked the vegetables with the rest of the gumbo and served it over plain white rice. I also didn't thicken it - it was delicious!!

Reviewed on Mar. 02, 2011 by Tommyw

This recipe is great and so easy to make. My husband and I like spicy food, so I added 1 14-oz can of diced tomatoes with jalapenos for a little extra zip, and one 14-oz can of regular diced tomatoes . I also made it a little quicker by using frozen cooked chicken strips (regular or fajita seasoned) and put them in frozen or simi-frozen. We fight over the left-overs it is so good. I have already made it again and will make it again many time.

Joan