Directions:
- Cut chicken into 1 inch pieces; place in medium bowl.
- Sprinkle with seasoning and thyme; toss well.
- Set aside.
- Heat oil in large sauce pan over medium-high heat.
- Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable are crisp-tender, stirring once.
- Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour, cook 1 minute, stirring frequently.
- Add chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauces is slightly thickened.
- Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.03 Kcal (1432 kJ) | ||
| Calories from fat | 94.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 16% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 904.45mg | 38% | |
| Potassium | 958.72mg | 20% | |
| Total Carbs | 33.22g | 11% | |
| Sugars | 7.02g | 28% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 29.41g | 59% | |
| Vitamin C | 63.9mg | 107% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 15.1mg | 84% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 65.15 Kcal (273 kJ) | ||
| Calories from fat | 18.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 16% | |
|---|---|---|---|
| Cholesterol | 12.74mg | 22% | |
| Sodium | 172.28mg | 38% | |
| Potassium | 182.62mg | 20% | |
| Total Carbs | 6.33g | 11% | |
| Sugars | 1.34g | 28% | |
| Dietary Fiber | 0.99g | 21% | |
| Protein | 5.6g | 59% | |
| Vitamin C | 12.2mg | 107% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 2.9mg | 84% | |
| Calcium | 12.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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