3 tablespoons olive oil
1/3 cup all-purpose flour
1 red bell pepper,
seeded and chopped
1 celery rib, sliced
1 medium onion, chopped
1 large tomato, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme
1/2 teaspoon crushed
red pepper
Salt and pepper to taste
4 cups low-sodium
chicken broth
1 10-ounce package cut okra
8-ounce smoked, precooked andouille sausage, sliced
1 rotisserie chicken
(about 2 1/2 pounds), skin and bones removed, cut up
1/2 pound medium
shrimp (optional)
2 teaspoons gumbo filé
or to taste
Cooked parslied brown rice
1. Heat oil in a Dutch oven or large saucepan over medium heat. Add the flour and cook, stirring constantly until pale golden brown, about 5 minutes. Stir in bell pepper, celery, onion, tomato, garlic, thyme and crushed red pepper. Season the vegetable mixture with salt and pepper. Cook
and stir until vegetables are tender-crisp, about 10 minutes.
2. Add the broth, okra and sausage. Bring to a boil. Stir in cut-up chicken pieces and shrimp; continue cooking until heated through. Stir in gumbo filé and adjust seasoning to taste. Serve with parslied brown rice.
Yields 6 servings
Calories 626, Total Fat 40g, Cholesterol 193mg, Carbohydrate 12g, Protein 45g, Sodium 507mg