Chicken And Sausage Gumbo
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken broth | |
| ½ lbs. boneless skinless chicken breasts, cut into cubes | |
| ½ lb. Andouille sausage, lean | Cooked and diced |
| 2 tablespoons olive oil | |
| 2 tablespoons cornstarch | |
| 1/4 cup cold water | |
| 1 large green bell peppers | |
| 1/8 teaspoon Jalapeno pepper (optional) | Washed, trimmed and minced |
| 1 clove minced garlic | Washed, peeled and minced |
| 1 teaspoon dried thyme | |
| ½ teaspoon ground oregano | |
| 2 tablespoons tomato paste | |
| ½ cup onions | Washed, peeled and diced |
| ¾ cup white rice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes. Stir in bell peppers, garlic, and onions. Cook until onions are translucent. | |
| 2 | Whisk cornstarch with water and add to mixture. Add the broth. Bring to a boil. Reduce heat to low and simmer for 20-30 minutes. | Cook until internal temperature reaches 165°F. |
| 3 | Stir in remaining ingredients and stir. Continue to cook until rice is tender |
Posted in Soup Recipes
