Nutritional Info

Nutrition Facts

Serving Size 1 (314g)

Calories 682
Calories from Fat 126 (18%)
Amount Per Serving %DIV
Total Fat 14g 22%
Saturated Fat 5.9g 30%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 39.2mg 13%
Sodium 13145.4mg 572%
Potassium 1361.9mg 29%
Total Carbohydrate 93.6g 31%
Dietary Fiber 7g 28%
Sugars 8.4g
Protein 40g 80%

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Rupert's Special Chicken And Andouille Gumbo

Recipe Description
This chunky, vegetable-rich soup is spicy and filling! I've replaced the traditional gumbo file (powdered sassafras leaves) thickener with guar or xanthan, because I figure you'll have one of these in the house anyway.
Prep time
20 min
Cook time
1 hr 30 min
Ready In
1 hr 50 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  butter
2 Clove(clv)  garlic, crushed
3/4 Cup(c)  chopped onion
1/2 Cup(c)  diced celery
10 Ounce(oz)  frozen sliced okra, thawed
1 Pound(lb)  boneless, skinless chicken breast
1 Quart(q)  chicken broth
14 254149999999999/500000000000000 Gram(g)  can diced tomatoes
1 Tablespoon(T)  chopped fresh parsley
1 Teaspoon(t)  dried thyme
1   bay leaf
1/2 Teaspoon(t)  cayenne
1/4 Teaspoon(t)  pepper
1 Pound(lb)  andouille sausage links
2 Tablespoon(T)  worcestershire sauce
1 Tablespoon(T)  lemon juice
1 Dash(ds)  tabasco sauce to taste
1 Dash(ds)  guar or xanthan

Preparation

Melt the butter in a big soup kettle, over medium-low heat, and add the garlic, onion, and celery. Saute them together for 5 minutes or so, until the onion is just starting to soften.

Add the thawed sliced okra and the cubes of chicken, and continue to saute until the chicken is white all over. Add the chicken broth, the can of diced tomatoes, parsley, thyme, bay leaf, cayenne, and pepper, bring the whole thing up to a simmer, turn the burner down, and simmer for an hour.

When the hour's up, put your andouille links in a skillet, over medium-high heat. Brown them all over-prick the casings all over with a fork as you do this. When the sausages are browned, remove them from the skillet, to your cutting board, and slice 1/2"  thick. You can leave the slices round, or cut each round in half, which is what I do-depends on how big a bite of sausage you want! Add the sausage slices to the pot. Ladle a little of the broth into the skillet, stir it around to dissolve the nice brown crusty stuff, and pour it back into the pot.

Add the Worcestershire sauce and lemon juice to the soup, and stir it up. Let the whole thing simmer for another 15 minutes or so. Now check-is the level of heat right for your tongue? Or do you want it hotter? If so, stir in a little Tabasco. Thicken the broth just a tad with your guar or xanthan shaker, remove bay leaf, and serve.

Additional notes

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