Ingredients
8
8 servings
- •0.5 cup all-purpose flour
- •2 tablespoons vegetable oil
- •2 cups chopped onions
- •2 cups chopped green bell pepper
- •6 cloves garlic, chopped
- •2 teaspoons dried thyme
- •2 bay leaves
- •1 pound Italian sausage
- •3 (14.5 ounce) cans diced tomatoes with juice
- •1 pound cooked, shredded chicken
- •2 cups chicken broth
- •1.5 cups spicy tomato-vegetable juice cocktail (such as V8®)
- •4 teaspoons Creole seasoning
- •1 pound uncooked shrimp - peeled, deveined, and tails removed
- •salt and ground black pepper to taste
Instructions
- Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
- Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
- Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
- Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
- Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Discard bay leaves. Season gumbo with salt and pepper to taste.
Nutritional Facts
Per 8 servings
- Calories: 377
- Carbohydrate: 23g
- Fat: 18g
- Fiber: 4g
- Protein: 31g
- Sugar: 8g
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