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Lighter Gumbo

By Deen Brothers


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 (4 oz) skinless and boneless, trimmed of all fat, and cut into 1-inch pieces chicken thighs
  • 1/2 lb cut into 1/4 inch-thick slices reduced-fat turkey kielbasa
  • 4 teaspoons canola oil
  • 2 tablespoons all purpose flour
  • 1 thinly sliced onion
  • 1 seeded and chopped green bell pepper
  • 1 finely chopped celery stalk
  • 3 cloves minced garlic
  • 2 cups reduced-sodium chicken broth
  • 1 (14 oz) can stewed tomatoes
  • 1 cup sliced frozen okra
  • 2 tablespoons Worcestershire sauce
  • 3/4 teaspoon Paula Deen House Seasoning
  • 2 to 3 drops hot sauce
  • 1/2 lb peeled and deveined small shrimp
  • 2 thinly sliced scallions


Spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the chicken and kielbasa and cook until browned, about 5 minutes. Transfer to a plate. Add the oil and flour to the Dutch oven and cook, stirring constantly, over medium heat, until the flour mixture just begins to brown, 2 to€“ 3 minutes. Add the onion, bell pepper, celery and garlic. Cover and cook, over medium heat, stirring occasionally, until the vegetables are very soft, about 8 minutes. Return the chicken and kielbasa to the Dutch oven. Add the broth, tomatoes, okra, Worcestershire sauce, House Seasoning and hot sauce; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the gumbo begins to thicken slightly, about 30 minutes. Add the shrimp and scallions and cook, stirring occasionally, until the shrimp is cooked through, about 4 minutes.