CHICKEN GUMBO

Made With:

Product

Swanson® Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth packs the perfectly balanced flavors of farm-raised chicken and vegetables picked at peak season into a rich, no-salt-added recipe. Just season to taste!

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 104
% Daily Value
Total Fat 2.9g
4%
Saturated Fat 0.2g
1%
Cholesterol 12mg
4%
Sodium 174mg
7%
Total Carbohydrate 12.1g
4%
Dietary Fiber 1.5g
6%
Protein 7.4g
15%
Vitamin A 5%
Vitamin C 22%
Calcium 3%
Iron 4%
Total Time

65 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

This Cajun classic is simmered with pepper, celery, onions and tomatoes with Swanson Unsalted Chicken Broth along with rice, Cajun seasonings and smoked ham to accent.


 

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 104
% Daily Value
Total Fat 2.9g
4%
Saturated Fat 0.2g
1%
Cholesterol 12mg
4%
Sodium 174mg
7%
Total Carbohydrate 12.1g
4%
Dietary Fiber 1.5g
6%
Protein 7.4g
15%
Vitamin A 5%
Vitamin C 22%
Calcium 3%
Iron 4%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 2 1/2  tbsp.
all-purpose flour 1/2  cups
onion, chopped 11 oz. cups
garlic, peeled, minced tbsp.
celery, chopped 7 oz. cups
green pepper, diced 10 oz. cups
Cajun seasoning tbsp.
fresh thyme leaves tbsp.
1. In a kettle, heat oil over medium-low heat; add flour and cook 20 minutes, stirring often, to create a dark, coffee-brown roux.

2. Increase heat to medium and stir in onion; cook 5 minutes, stirring often.

3. Mix in garlic and cook 3 minutes.

4. Add celery, peppers, Cajun seasonings and thyme and cook 5 minutes, stirring often.
Made With:

Product

Swanson® Unsalted Chicken Broth

View Product
Weight Measure
Swanson® Unsalted Chicken Broth qt.
no salt added diced tomatoes, undrained 1 lb. cups
bay leaf, individual leaf(ves) leaves
5. Stir in Swanson Unsalted Chicken Broth, tomatoes and bay leaves. Return to a boil; reduce heat and simmer 15 minutes.

 
Weight Measure
cooked diced chicken 10 oz. cups
cooked brown rice 10 oz. 1 1/2  cups
smoked pork ham 8 oz. cups
frozen okra 3 oz. cups
black pepper tsp.
ground red pepper 1/8  tsp.
6. Stir in chicken, rice, ham, okra and ground peppers and return to a simmer. Keep warm.
Weight Measure
dried parsley flakes 1/2  cups
gumbo file powder 1 1/2  tbsp.
7. Just before serving, remove bay leaves and stir in parsley and gumbo file.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

8. To Serve: Using an 8 oz ladle, portion 1 cup soup.
 
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