Makes: 8 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients
2 Tbsp. canola oil
4 Tbsp. all-purpose flour
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 stalks celery, chopped
8 oz. sliced brown mushrooms
3 Tbsp. chopped garlic
4 cups low-sodium vegetable broth
1 14.5 oz. can low-sodium diced tomatoes, with juice
6 oz. vegetarian spicy sausage
1 cup chopped okra, fresh or thawed frozen
1/2 cup roasted red pepper
1 1/2 tsp. Cajun seasoning
Black pepper, to taste
4 green onions, chopped
1/4 cup chopped fresh parsley
Hot sauce, for serving
Preparation
1. Heat oil in a heavy skillet (Preferably cast iron) over medium heat. Add flour and cook, stirring frequently, until flour turns golden-brown and smells toasty, about 5 minutes. Add onion, bell pepper, celery, mushrooms, and garlic; cook, stirring, until vegetables are softened, about 2 minutes.
2. Add broth, tomatoes, sausage, okra, roasted red peppers, Cajun seasoning, and pepper to taste. Bring to a boil. Reduce heat and simmer, stirring occasionally, until gumbo begins to thicken and the flavors are blended, about 20 minutes. Stir in the green onions and parsley. Pass hot sauce at the table.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.
Showing posts with label gumbo recipe. Show all posts
Showing posts with label gumbo recipe. Show all posts
Thursday, August 14, 2014
Thursday, June 27, 2013
Diabetic Recipe of the Week: Chicken and Sausage Gumbo
Makes: 6 servings
Serving Size: 2/3 cup gumbo, 1/3 cup rice
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Ingredients
1 cup long grain brown rice
2 cups water
2 Tbsp. canola oil
3/4 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 Tbsp. all-purpose flour
1 large onion, chopped
1 large green pepper, cored, seeded, and diced
1 cup okra, cut into 1/2-inch-thick rounds
1 cup chopped celery
2 garlic cloves, minced
1 to 2 tsp. Cajun seasoning
1/2 lb. reduced-fat smoked turkey sausage (cooked), cut into 1-inch-thick slices
1 can (14.5 oz.) diced tomatoes
1 3/4 cup fat-free, low-sodium chicken broth
Preparation
1. Rinse the rice in a fine sieve until the water runs clear. In a medium saucepan, bring the 2 cups water to boiling. Add the rice and bring to boiling. Lower the heat, cover, and simmer for 40 to 50 minutes, until the rice is tender; set aside.
2. In a Dutch oven or large skillet, heat the canola oil over medium-high heat. Add the chicken and saute for 5 to 6 minutes, until cooked; set aside.
3. Add the flour to the pan. Cook the flour over medium-high heat for 2 minutes. Add the onion, green pepper, okra, and celery and saute for 1 minute. Add the Cajun seasoning and saute for 1 minute more.
4. Add the cooked chicken, sausage, tomatoes, and broth and cook for 5 to 6 minutes, until the soup is heated through. Serve in individual bowls over the cooked brown rice.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.
Serving Size: 2/3 cup gumbo, 1/3 cup rice
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Ingredients
1 cup long grain brown rice
2 Tbsp. canola oil
3/4 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 Tbsp. all-purpose flour
1 large onion, chopped
1 large green pepper, cored, seeded, and diced
1 cup okra, cut into 1/2-inch-thick rounds
1 cup chopped celery
2 garlic cloves, minced
1 to 2 tsp. Cajun seasoning
1/2 lb. reduced-fat smoked turkey sausage (cooked), cut into 1-inch-thick slices
1 can (14.5 oz.) diced tomatoes
1 3/4 cup fat-free, low-sodium chicken broth
Preparation
1. Rinse the rice in a fine sieve until the water runs clear. In a medium saucepan, bring the 2 cups water to boiling. Add the rice and bring to boiling. Lower the heat, cover, and simmer for 40 to 50 minutes, until the rice is tender; set aside.
2. In a Dutch oven or large skillet, heat the canola oil over medium-high heat. Add the chicken and saute for 5 to 6 minutes, until cooked; set aside.
3. Add the flour to the pan. Cook the flour over medium-high heat for 2 minutes. Add the onion, green pepper, okra, and celery and saute for 1 minute. Add the Cajun seasoning and saute for 1 minute more.
4. Add the cooked chicken, sausage, tomatoes, and broth and cook for 5 to 6 minutes, until the soup is heated through. Serve in individual bowls over the cooked brown rice.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.
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