Jumpin' Jimmy's Gumbo

Jumpin' Jimmy's Gumbo

1 Review
From: EatingWell Magazine, January/February 1997

Lean chicken breast and a small amount of spicy andouille sausage along with okra and plenty of other vegetables are at the heart of this version of gumbo, the Cajun stew traditionally served on Good Friday. With significantly less fat and sodium plus loads of vegetables, you can feel good about eating this gumbo any day of the year.

Ingredients 6 servings

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  • 1/3 cup all-purpose flour
  • 3 teaspoons canola oil, divided
  • 8 ounces boneless, skinless chicken breasts, cut into thin strips
  • 3 ounces andouille, (see Ingredient Note) or kielbasa sausage, thinly sliced
  • 1 onion, chopped
  • 1 large green bell pepper, diced
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • 3 cups reduced-sodium chicken broth
  • 1 15-ounce can diced tomatoes
  • 1 10-ounce package frozen okra, slightly thawed, sliced
  • 2 habanero chiles, or 4 jalapeños, pierced all over with a fork
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon hot sauce, or to taste
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 3 cups cooked brown rice

Preparation

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  1. Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until it turns deep golden, 7 to 10 minutes. There will be a strong aroma like burnt toast. Be careful not to let the flour burn; reduce the heat if it's browning too quickly. (Alternatively, toast flour in a pie pan in a 400°F oven for 20 minutes.) Transfer to a plate to cool.
  2. Heat 1 1/2 teaspoons oil in a Dutch oven or heavy soup pot over high heat. Add chicken and sausage; cook, stirring, until browned on all sides, about 3 minutes. Transfer to a plate.
  3. Reduce heat to medium and add the remaining 1 1/2 teaspoons oil. Add onion, bell pepper, celery and garlic; cook, stirring, until the onion is lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring.
  4. Add tomatoes and their juice, okra, chiles, bay leaf and thyme. Reduce heat to low, cover and simmer for 30 minutes.
  5. Add the reserved chicken and sausage and simmer for 5 minutes more. Discard the chiles and bay leaf. Season with hot sauce, salt and pepper. Serve with rice, passing additional hot sauce.
  • Ingredient Note: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it with smoked sausages in large supermarkets or specialty-food stores.

Nutrition information

  • Per serving: 275 calories; 5 g fat(1 g sat); 4 g fiber; 39 g carbohydrates; 17 g protein; 140 mcg folate; 35 mg cholesterol; 6 g sugars; 666 IU vitamin A; 45 mg vitamin C; 75 mg calcium; 3 mg iron; 551 mg sodium; 568 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 1/2 starch, 1 1/2 vegetable, 2 lean meat

Reviews 1

January 10, 2012
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By: Kat Y
This was fairly easy and tasty. I toasted the flour in the oven. I also added some extra spices, paprika, oregano, cayenne, and garlic powder. I added an extra can of tomatoes (no salt added), because I like tomatoes. I cooked the rice in the gumbo, adding it about 10 minutes into the final 30 minute cooking stint. I also added a little extra chicken broth to accommodate the rice. Overall, I think it came out pretty tasty, and it may be even better tomorrow after the flavors set in.