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Louisiana Style Gumbo with Chicken and Shrimp
Source: dLife/TK

This dish combines okra, corn, spicy chicken sausage, and shrimp with stewed tomatoes.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 316.7
Total Carbs 38.6 g
Dietary Fiber 5.6 g
Sugars 8.2 g
Total Fat 8.9 g
Saturated Fat 2.8 g
Unsaturated Fat 0.5 g
Potassium 634.4 mg
Protein 24.1 g
Sodium 577.9 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Meat , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Spray a nonstick Dutch oven with nonstick cooking spray and place over medium high heat. Add in the sausage and onion, cooking until brown, about 10 minutes (stir with a wooden spoon to break up the sausage.)
  2. Add in both peppers and cook until softened, about 6 minutes.
  3. Stir in the flour and cook until lightly brown, about 1 minute, stir constantly.
  4. Stir in the tomatoes and broth, bring to a boil, stirring constantly.
  5. Add in the chicken and Old Bay bag, return to a boil. Lower the heat, cover, and simmer until chicken is just cooked, about 5 minutes.
  6. Add in the shrimp, okra, corn, and thyme, raise heat and again bring to a boil.
  7. Lower heat, cover, and simmer until shrimp are opaque, about 5 minutes, serve immediately over the rice.

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