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Recipe Tags: Time To Make Course Cuisine Preparation North American For Large Groups Gumbo Main Dish Soups Stews American Southern United States Easy Stews Creole South American Dietary Low Carb Low In Something Number Of Servings 3 Steps Or Less 4 Hours Or Less

Reduced Fat Chicken And Sausage Gumbo

This is a variation of my dad's gumbo that includes a dry roux (made without oil). it has rich, nutty-brown flavor of traditional gumbos without most of the oil.

Steps

For the dry roux: in a heavy skillet over medium-high heat , heat the flour , stirring constantly with a spatula or whisk that scrapes the bottom of the skillet clean.
Stir constantly to keep the flour browning evenly.
When steam comes off the flour , reduce heat and keep stirring.
Do not burn.
Continue until it reaches a tan color.
To test , remove from heat , stirring for 1 minute off-heat and place some of the mixture into a drop or two of water and force it to mix with the back of a spoon.
You are looking for a mahogany color.
When complete , remove from heat and continue stirring until cooking stops.
Then let stand a while to cool.
This can be made ahead and stored in a zip-lock freezer bag in the freezer.
Remove the skin and fat from the chicken.
Cook with water to cover and cool.
Debone and chop the chicken into small chunks.
Reserve the liquid.
In another large skillet , over a medium flame with a small amount of oil , heat the onions , peppers and celery.
Cook.

Ingredients

all-purpose flour, onions, bell pepper, celery, skinless chicken, water, smoked sausage, andouille sausage, garlic cloves, chicken bouillon cubes, green onion top, fresh parsley, salt, black pepper, cayenne pepper