Gumbo gained widespread popularity in America in the 1980s thanks to popular chef Justin Wilson, but the southern Louisiana dish dates back to the 18th century. Created by Louisiana Creole people and there are different versions of the dish, for example some feature seafood and others sausage and chicken. However, it is fairly standard for all recipes to include celery, bell peppers, onions and okra. The key ingredient is the roux – a thickener made with flour and fat.
The photos of the “Gumbo-laya” With Spicy Sausage, Chicken & Shrimp shared by The Cozy Apron are mouth watering beautiful. Ingrid Beer, who loves stews, refers to her recipe as a Jambalaya-style stew. Jambalaya is another very popular Creole recipe. Serve this over rice for a delicious full meal. Leftovers probably taste even better as the spices marinate.
Now nearly every gumbo recipe I have seen featured rice, however Southern Living’s Chicken Andouille Sausage Gumbo is served with Roasted Potatoes. The fat used in their version is peanut oil, others will perhaps prepare vegetable oil. The recipe writers offer a suggested twist: add shrimp. With three different meats featured, this is very hearty meal for a cold winter day.
Now, gumbo with three meats, especially if one of them is sausage, can be quite a hit for calorie counters. Or if they are on Weight Watchers high in points. This recipe features chicken only and has ample vegetables. The dish not only saves points, but it saves time by using ingredients like a bag of frozen gumbo style vegetables. A dash of this, a little of that, and before you know it dinner is ready with this Quick & Easy Chicken Gumbo.
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