Ingredients
- 1/2 boiled Chicken, bones & skin removed
4 oz. Andouille sausage
4 oz. Shrimp, peeled & deheaded
2 Tbs. Canola Oil
2 Tbs. All-purpose Flour
1 Lg. Onion, chopped
3 cloves Garlic, chopped
1 Lg. Green pepper, chopped
3 stalks Celery, chopped
1 Lg. Tomato, chopped small or 14.5 oz can diced tomatoes
4 c. Homemade salt-free Chicken Stock (or Swanson 100% FF, lo sodium Chicken Broth)
1 ts. Oregano
1 ts. Cayenne or Red Pepper (to taste)
1 Lg. Bay leaf
2 ts. Creole Seasoning
Filtet Powder, Seasoning (to taste)
Description
What Makes This Recipe Authentic, You Ask? That's Because This NewOrleans Girl Learned Early How To Make Gumbo & How To Make It Right. This Is A Lower Fat Version Of Chicken Gumbo. It's Still Very Good Although Not As Silky As The Regular Version, Due
Spark Recipes
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