Cajun Gumbo

Name: Cajun Gumbo
Prep time: 20 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 teaspoon pepper; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon ground red pepper (cayenne); 20 ounces boneless skinless chicken thighs; 1 pound Italian sausage, crumbled; 1/2 cup Land O Lakes® Butter divided; 3/4 cup all-purpose flour; 2 medium (2 1/2 cups) onions, chopped; 2 ribs (3/4 cup) celery, chopped; 1 medium (1 1/3 cups) green bell pepper, chopped; 1 tablespoon finely chopped fresh garlic; 2 cups chicken stock; 1 1/2 teaspoons Worcestershire sauce; 1/2 teaspoon hot pepper sauce; 1 tablespoon finely chopped fresh thyme; 2 bay leaves; 1/2 cup finely chopped Italian parsley; 3 (1/2 cup) green onions, chopped; Cooked rice, as desired

The favorite flavors of gumbo are found in this hearty soup.

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20 min

Prep Time

1 hr 30 min

Total Time

servings

Ingredients

1 teaspoon pepper

¹/₂ teaspoon paprika

¹/₂ teaspoon salt

¹/₂ teaspoon ground red pepper (cayenne)

20 ounces boneless skinless chicken thighs

1 pound Italian sausage, crumbled

¹/₂ cup Land O Lakes® Butter, divided

³/₄ cup all-purpose flour

2 medium (2 ¹/₂ cups) onions, chopped

2 ribs (³/₄ cup) celery, chopped

1 medium (1 ¹/₃ cups) green bell pepper, chopped

1 tablespoon finely chopped fresh garlic

2 cups chicken stock

1 ¹/₂ teaspoons Worcestershire sauce

¹/₂ teaspoon hot pepper sauce

1 tablespoon finely chopped fresh thyme

2 bay leaves

¹/₂ cup finely chopped Italian parsley

3 (¹/₂ cup) green onions, chopped

Cooked rice, as desired

How to make

STEP 1

Combine pepper, salt, paprika and cayenne in bowl. Add chicken thighs; coat with mixture.
STEP 2

Melt 2 tablespoons butter in nonstick 8-quart stockpot over medium heat. Add coated chicken and Italian sausage; cook, stirring occasionally, until cooked through. Remove from stockpot to bowl; set aside.
STEP 3

Increase heat to medium high. Add remaining butter. Slowly whisk in flour. Continue cooking, stirring constantly, 5-9 minutes or until mixture is a deep brown color.
STEP 4

Reduce heat to medium. Stir in onions, celery, bell pepper and garlic; cook 2-6 minutes or until vegetables are softened.
STEP 5

Stir in chicken stock, Worcestershire sauce, hot sauce, thyme and bay leaves. Simmer 10 minutes.
STEP 6

Cut chicken into bite-sized pieces. Add chicken pieces and Italian sausage to gumbo. Bring mixture to a boil. Reduce heat to medium-low; simmer at least 20 minutes.
STEP 7

Top with green onions and parsley. Serve over rice, as desired.

Nutrition (1 serving)

630 Calories

43 Fat (g)

190 Cholesterol (mg)

1290 Sodium (mg)

24 Carbohydrates (g)

3 Dietary Fiber

33 Protein (g)

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