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Chicken and Andouille Gumbo
Freeze extra gumbo so you'll have it on hand when you need a robust soup.
Makes 18 (1-cup) servings.
Prep Time: 15 minutes Cook Time: 1 hour 15 minutes
Ingredients
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1 whole chicken (3 1/2 pounds)
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1 pound andouille, sliced thin
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1 package ZATARAIN'S® Gumbo Base
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1/2 cup chopped green bell pepper
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1/2 cup chopped celery
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1/2 cup chopped onion
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13 cups water, divided
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Directions
1. Place chicken, andouille, Rice Mix and vegetables in large saucepot or Dutch oven. Add 10 cups of the water; bring to boil on high heat. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
2. Transfer chicken to cutting board; cool slightly. Remove meat from chicken; shred with fork.
3. Return chicken to pot. Add remaining 3 cups water; simmer until heated through. Season as desired with salt and hot pepper sauce.
Tips
Test Kitchen Tip: Use a large spoon to skim the fat off the top of the gumbo as it simmers.
Nutritional Info per 1 serving
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| Calories: 146 |
Sodium: 558 |
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| Fat: 6 |
Carbohydrates: 9 |
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| Cholesterol: 42 |
Fiber: 1 |
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| Protein: 14 |
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