Page 33 - One-Dish Meals

3. Reduce heat to medium-low. Gradually stir in browned flour, about
3 tablespoons at a time, and cook, stirring constantly, for 2 minutes.
4. Immediately add broth, stirring until browned bits are loosened from
bottom of pan. Blend tomato paste with water and add to Dutch oven. Stir
1
in onions, okra, yellow pepper, celery, ⁄4 cup parsley, garlic, bay leaves, salt,
thyme, ground red pepper, black pepper, and allspice. Add sausage,
chicken, and tomatoes; heat to boiling over high heat. Reduce heat and
simmer until liquid has thickened, about 1 hour.
1
5. Add the remaining ⁄2 cup parsley, green onions, and vinegar; heat
through. Remove from heat; cover and let stand 10 minutes. Discard bay
leaves. Serve gumbo in bowls over cooked rice.
E A C H S E R V I N G About 447 calories | 27 g protein | 28 g carbohydrate |
25 g total fat (8 g saturated) | 107 mg cholesterol | 1,357 mg sodium.

G H Te s t K i t c h e n Ti p
This recipe makes a generous amount of gumbo. Any
leftovers can be frozen.

Soups & Stews 33