Chicken and Sausage Gumbo

Points: 3 weight watchers points plus - plus rice
Serving Size: 1 cup
Servings: 10



Gumbo has been a part of my family for years! My made it every year for Thanksgiving. Her Gumbo was traditional southern gumbo that took 2 days to make and made a HUGE amount!! This recipe is an adaptation of her gumbo and Hungry Girl's gumbo. Enjoy!









8 oz raw boneless skinless chicken breast cutlets If using crock pot cooked if using stove top method.
12 ounces (about 4 links) fully cooked chicken sausage, sliced into 1/4 inch coins
One 14.5 ounce can diced tomatoes
3 oz tomato paste
3 cups(24 oz) reduced sodium fat free chicken broth
1/8 tsp each salt and pepper
1 c. frozen okra
1 1/2 c chopped celery
1 green bell pepper chopped
1 large onion chopped
1 tsp chopped garlic
1 1/2 tsp Cajun seasoning or a 1/4 tsp of each: paprika, dry mustard, oregano, 2 bay leaves(do not eat) and old bay seasoning.
1 tbsp Worcestershire sauce

Stove Top Method:

Saute on med-low onions, celery, bell pepper, and garlic until veggies are tender. In a large pot combine chicken broth, tomato paste, and all seasonings. Stir to combine. Add can tomatoes, sauteed veggies, frozen okra, chicken and sausage. Let simmer for 30 minutes. Serve with rice, or eat by itself.


Crock pot Method:
Season chicken with salt and pepper and place it in a crock pot. Add all remaining ingredients and lightly stir.
Cover and cook on high for 3-4 hours and on low for 7-8 hours, until chicken is fully cooked.
 Remove chicken and place in a bowl. Shred with two forks. Return to crock pot, stir and serve. Serve with rice or simple eat by itself.