Chicken Gumbo - Low Carb
photo by will3bur
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 44.37 ml vegetable oil
- 1 small onion, chopped
- 3 celery ribs, chopped
- 1 large green bell pepper, chopped
- 1 garlic clove, minced
- 2.46 ml ground black pepper
- 51.76 ml whole wheat flour
- 3 (1233.20 g) can reduced-sodium chicken broth
- 177.44 ml crushed tomatoes
- 113.39 g smoked ham, cut into 1/2-inch pieces
- 3 skinless chicken thighs or 340.19 g skinless chicken thigh
- 4.92 ml dried thyme
- 1 bay leaf
- 0.61 ml ground red pepper
- 14.79 ml parsley, chopped
directions
- Heat the oil in a soup pot over meadium heat, and add the ionion, celery, bell pepper, garlic, and black pepper. Cover, and cook just until the vegetables begin to soften, 5 to 6 minutes. Stir in flour, and cook, stirring frequently, for 3 minutes. Gradually stir in 2 1/2 cans of the broth and bring to a simmer (approx. 15 minutes on low/medium heat).
- Add the tomatoes, ham, chicken, thyme, bay leaf and red pepper. Partially cover and cook until the chicken is tender, 25 to 35 minutes, adding the remaining broth as necessary if the gumbo is too thick.
- Remove from heat, transfer the chicken to a plate and let it cool slightly. Cut into bite-size pieces, discarding the bones, and return to the pot. Reheat briefly, and stir in the parsley. Remove the bay leaf before serving.
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