Melt butter in a large Dutch oven over medium heat. Cook onions, bell peppers, and celery until softened, stirring occasionally. Stir in Creole seasoning, garlic powder, basil, oregano, and thyme. Cook until seasonings are toasted. remove from pan; set aside.
This signature New Orleans dish starts with a good deeply browned roux and combines Cajun-marinated chicken with smoked andouille sausage, Gulf shrimp, and okra. Creole seasoning lends a bold, distinctive flavor. Add a dash, or two, of hot sauce to perk-up the flavor even more.
Servings and Ingredients
|1 tbsp. Hy-Vee salted butter|
|1 c. Hy-Vee Short Cuts chopped white onions|
|¾ c. Hy-Vee Short Cuts chopped tri-peppers|
|¾ c. Hy-Vee Short Cuts sliced celery|
|1 tbsp. Creole seasoning|
|½ tsp. Hy-Vee garlic powder|
|½ tsp. Hy-Vee dried basil|
|½ tsp. Hy-Vee dried oregano|
|½ tsp. Hy-Vee dried thyme|
|1 c. Hy-Vee all-purpose flour|
|1 c. Hy-Vee vegetable oil|
|2 (32-oz. each) containers Hy-Vee 33% less-sodium chicken broth|
|1 lbs. boneless skinless Cajun-marinated chicken breasts, cut into chunks|
|8 oz. cooked and smoked andouille sausage, sliced|
|1 lbs. medium shrimp peeled and deveined, thawed if frozen|
|1 (12-oz.) pkg. frozen cut-up okra|
|4 c. jasmine rice, hot-cooked, for serving|
|Louisiana hot sauce, for serving|
Things To Grab
- Large Dutch oven with lid
Whisk together flour and oil in the same Dutch oven. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium. Cook, stirring constantly, for 5 minutes more or until roux is reddish brown. Remove from heat.
Add onion mixture to Dutch oven. Stir in broth, chicken, and sausage. Place Dutch oven back on heat. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in shrimp and okra. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes more or until shrimp turn opaque.
Serve gumbo in bowls with hot cooked rice, if desired. Serve with hot pepper sauce, if desired.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 125mg
- Sodium: 1530mg
- Total Carbohydrates: 20g
- Protein: 27g
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