Ingredients:
1 each chicken, about 2 lb
1 1/2 lb fresh okra
1 each onion, large and chopped
2 tbsp flour
1 salt/pepper to tatse
16 oz sausage, smoked link
1 each fresh tomatoe, or 16 oz can
2 tbsp shortening or oil
3 qt water
Instructions:
Cut up chicken, remove skin if ya like. Dredge the chicken with
flour salt and pepper. Fry the chicken until brown. Slice up a pound
of the link sausage... for a hotter sausage, try the Louisiana
'Andouie', if available. After the chicken is browned, place sausage
in the same skilett... use a heavy iron one. Brown the sausage, on
both sides. Save the grease from chicken and sausage.
Fry the tomatoe, onion and okra in about 2 T shortening or oil,
until they become tender.
Make a roux with 2 ts oil and 2 ts flour, stir and brown over a
medium-low heat until the roux is as dark as possible without burning
it. Do not burn the roux... just make it real dark.
Place chicken and sausage in the roux, stir a bit. Then place all
ingredients into a heavy, deep iron pan, add water and cook about 2
hours. Cook slow, add water if needed. The okra will thicken the
gumbo as it cooks.
Servings: 8
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'
Chicken & Sausage Gumbo Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
