[SNEAKYTIGGER]

I wanna make a gumbo.

I am thinking okra, tomato, celery, garlic, powdered onion, chicken & sausage.
Use the sausage for flavor but not actually eat it.

My hangup is I don't wanna make chicken and sausage soup. Any ideas as for as thickening? I know I can get the flavors...oh and of course filet which does thicken some. What do you think about the potato puree? Use one pack and slowly adding the broth till the right consistency...do you think that would work without changing the flavor.

The other issue is how NOT to have potato salad with it? LOL just teasing I wouldn't but sure would be nice!

[lisa32989]

There is a recipe for mock potato salad in the recipe section. Have you checked all the old recipe sections before starting new threads? Your answers might be there

[Paint Lady]

Try sending a PM to Wuv. She can tell you how she makes hers. I just ate gumbo on Phase 1, figured the amt of roux in proportion to the amt of gumbo in my pot wasn't enough to really make a difference. I believe Wuv's coach said something similar. Just don't eat rice or potato salad with it. I don't imagine faux potato salad would be good in gumbo, but that's just my opinion. The okra will thicken it up too. Maybe add more okra, less roux?

[wuv2bloved]

Here is the recipe out of the IP cookbook...
This is the way the IP chef prepares His gumbo....
Sausage & Chicken Gumbo
(phase 1-4) serves 3
*1 (3 1/2-ounce) finely chopped cauliflower (like rice)
*1 packet IP Chicken soup (un-prepared)
*2 tablespoons olive oil
*1 cup frozen chopped green bell pepper
*1 cup frozen cut okra
*2 cups chopped celery
*1 teaspoon bottled minced garlic
*1/2 teaspoon dried thyme
*1/4 teaspoon ground red pepper
*2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
*8 ounces turkey kielbasa, cut into 1-inch pieces
*1 small can diced tomatoes
*1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
Combine soup packet and olive oil in a Dutch oven; saute over medium heat 3 minutes. Add first 6 ingredients (through red pepper); cook 3 minutes or until tender, stirring frequently.
Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until thoroughly heated. Serve over cauliflower rice

When I cook gumbo I eat it...I cook it the regular way. Like PaintLady said the amount of roux to water kinda makes it null in void. I just shred my chicken and drop a few egg whites or eggs in it and use that as my protein over cauliflower rice. Most of the time do it without the "rice" and just use the chicken

[SNEAKYTIGGER]

Thank you so much. I love all the good advice.

[wuv2bloved]

Originally Posted by SNEAKYTIGGER

Thank you so much. I love all the good advice.

you are welcome