One taste of this savory gumbo and you’ll think you’re in New Orleans! It's chock full of spicy sausage, chicken and veggies in a deliciously seasoned broth. Serve this at your next party for an impressive dish that’s sure to be a hit with your guests.
cost per recipe: $19.64
The price is determined by the national average.
cup canola oil
pound fresh andouille sausage links, cut into 1/2-inch pieces
cup all-purpose flour
large onion, diced (about 2 cups)
stalks celery, diced (about 1 1/2 cups)
large green pepper, diced (about 1 1/2 cups)
cloves garlic, minced
tablespoon Cajun seasoning
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
ounces (1/2 of a 16-ounce package) sliced frozen okra (about 2 cups)
cups cubed cooked chicken
Heat 2 tablespoons oil in a 4-quart saucepan over medium heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the saucepan and drain on paper towels. Do not pour off the drippings from the saucepan.
Reduce the heat to medium-low. Stir the remaining oil and the flour in the saucepan and cook for 30 minutes or until the flour mixture is dark brown, stirring occasionally.
Stir the onions, celery and pepper in the saucepan and cook for 15 minutes, stirring occasionally. Add the garlic and Cajun seasoning and cook and stir for 1 minute. Add the broth, okra, chicken and sausage and heat to a boil. Reduce the heat to low. Cook, uncovered, for 20 minutes, stirring occasionally. Season to taste.