Reynold Landry-Director of Food & Nutritional
Service of Opelousas General Health System
1 ea. Medium onion, chopped
˝ cup Celery, chopped
1 cup Bell pepper, chopped
2 TBS Smart Balance Butter
8 oz Smoked tasso diced medium size
1 lb. Chicken andouille, sliced in half rounds
1 lb. Chicken breast cubed
1 lb. Chicken thigh meat cubed
1 gal. Water
3 TBS or to taste Chicken bouillon or base
1 ˝ TBS Garlic granulated
2 TBS Onion granulated
1 ˝ TBS Cajun Seasoning
2 TS Basil, dried
1 ˝ cup Greaseless Roux
In a 3-gallon stockpot place melt butter and add the onions. On medium heat cook onions until translucent then add celery, bell peppers, and tasso. Sauté for several minutes until onions start to brown then add the water, base seasoning, andouille and smoked chicken and cook until it comes to a boil. Add the roux and stir in very well. Add the white meat and continue cooking on medium heat for 20 to 25 minutes until the white meat is cooked fully and gumbo has thickened slightly. Serve!!
Nutrition Facts:
Serving Size 2 cups gumbo w/1 cup rice
Calories: 447
Total Fat: 8g