Hearty Chicken-Sausage Gumbo

35 Min.
60 Min.
6-8
Ingredients
½
pound large shrimp peeled, deveined and coarsely chopped, set aside in refrigerator
½ pound large shrimp peeled, deveined and coarsely chopped, set aside in refrigerator
½
cup uncooked long grain white rice, rinsed and drained, set aside
½ cup uncooked long grain white rice, rinsed and drained, set aside
2
tablespoons olive oil (divided)
2 tablespoons olive oil (divided)
1
pound bulk mild Italian sausage
1 pound bulk mild Italian sausage
1
pound ground chicken (may substitute with turkey)
1 pound ground chicken (may substitute with turkey)
1
cup finely chopped yellow onion
1 cup finely chopped yellow onion
2
ribs celery, peeled and thinly sliced (about 1 cup)
2 ribs celery, peeled and thinly sliced (about 1 cup)
8
cups water
8 cups water
tablespoons Better Than Bouillon® Ham Base
1½ tablespoons Better Than Bouillon® Ham Base
3
tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
3 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2
(5.5-ounce) cans tomato juice
2 (5.5-ounce) cans tomato juice
1
(14.5-ounce) can petite diced tomatoes, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
cups frozen cut okra
1½ cups frozen cut okra
cups frozen whole kernel corn, rinsed and drained
1½ cups frozen whole kernel corn, rinsed and drained
teaspoons Cajun seasoning
1½ teaspoons Cajun seasoning
2
teaspoons gumbo filé powder
2 teaspoons gumbo filé powder
Directions
  1. In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add sausage and chicken, cook and stir until bite-size crumbles are done, about 25-30 minutes. Drain on paper towel, set aside.
  2. In a soup pot, heat 1 tablespoon oil over medium heat. Add onion and celery, cook and stir until onion is tender.
  3. Add water, whisk in Ham and Chicken Bases until dissolved.
  4. Add tomato juice, tomatoes, okra, corn, Cajun seasoning, cooked sausage-chicken crumbles and rice. Stir and bring to a boil.
  5. Reduce heat to medium-low, simmer uncovered until done, about 10-15 minutes, stirring occasionally.
  6. Add the shrimp and filé powder, stir to combine. Cook until done, about 3 minutes, stirring occasionally.
Serve with cornbread and homemade or deli coleslaw.

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