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Chicken Seafood Gumbo

Dinner, Ethnic, Low Phosphorus, Low Potassium, Low Sodium

Ingredients

Based on 12, one cup each servings per recipe.

  • 1 tablespoon canola oil
  • 3 celery stalks, chopped
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 skinless chicken breasts, chopped
  • 8 ounces lean smoked turkey sausage, sliced
  • 1/2 cup canola oil
  • 1/2 cup flour
  • 1 tablespoon salt-free cajun seasoning
  • 2 quarts low sodium chicken broth
  • 1/2 pound cooked shrimp
  • 6 ounces canned crab, drained
  • 3 cups frozen okra, chopped

Preparation

  1. Heat 1 tablespoon canola oil in a 4.5 quart or larger pot over medium heat.
  2. Add celery, onion, bell pepper, chicken, and sausage and cook for 10 minutes.
  3. Remove mixture from pot and set aside.
  4. Reduce heat to medium.
  5. Add 1/2 cup canola oil and stir in 1/2 cup flour to make a roux.
  6. Stir in Cajun seasoning and let cook for a minute or more depending on how dark you want your gumbo to be.
  7. Very slowly stir in chicken broth, stirring constantly to avoid lumps.
  8. Increase heat to medium-high and bring mixture to a boil and let boil for about 10 minutes or until it starts to thicken slightly.
  9. Reduce heat to medium and add shrimp, crab, and okra, and add chicken mixture back into pot as well.
  10. Cook for 10 minutes or until heated through.

About This Recipe

The base of celery, onion, and green pepper is called the "holy trinity" in Cajun cooking.

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