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The Deen Bros. Lighter Gumbo

  • Prep time: 15 min
  • Cook time: 50 min
  • Servings: 8


  • 2 4-ounce skinless boneless chicken thighs
  • 1/2 pound reduced-fat turkey kielbasa
  • 4 teaspoons canola oil
  • 2 tablespoons all-purpose flour
  • 1 onion
  • 1 green bell pepper
  • 1 celery stalk
  • 3 clove s garlic minced
  • 2 cups reduced-sodium chicken broth
  • 1 14-ounce can stewed tomatoes
  • 1 cup sliced frozen okra
  • 2 tablespoons Worcestershire sauce
  • 3/4 teaspoon Paula Deen House seasoning
  • 2 - 3 drops hot sauce
  • 1/2 pound small shrimp peeled
  • 2 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 – 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.