Sausage and Chicken Gumbo with Rice
1. Chop onion into large pieces. Cut sausage into bite-sized pieces. Prepare rice following the package instructions.
2. Preheat large saucepan on medium high heat for 2 to 3 minutes. Add oil, then add sausage, cook and stir for 2 minutes or until browned. Add onions, gumbo vegetable blend and Creolé seasonings. Cook 1 minute.
3. Sprinkle flour over mix and stir to blend. Add broth a little at a time, while stirring, bring to a boil.
4. Reduce to simmer; Stir in chicken, Worcestershire, tomatoes, browning sauce and shrimp (if using). Simmer 8 to 10 minutes or until thickened and shrimp are opaque.
Service over rice.
I used chicken Andouille sausage and use no sodium chicken broth to make this a little more heart healthy.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 169 | ||
Calories from Fat: 19 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.3mg | 0 % | |
Potassium 112.2mg | 3 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 31.8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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