Cajun-Style Chicken Gumbo |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a recipe we use often. It has all the flavor and is quick and easy to make. Ingredients:
1 lb boneless skinless chicken breast |
1 teaspoon cajun seasoning or 1 teaspoon creole seasoning |
1 teaspoon dried thyme leaves |
2 tablespoons canola oil |
1 medium onion, coarsely chopped |
1 green bell pepper, coarsely chopped |
1 carrot, cup thinly sliced can be julienne |
1/2 cup celery, thinly sliced |
4 garlic cloves, minced |
2 tablespoons all-purpose flour |
14 ounces reduced-sodium chicken broth |
14 1/2 ounces no-salt-added stewed tomatoes, undrained |
1/2 teaspoon hot pepper sauce |
2 cups cooked rice, hot |
1/4 cup fresh parsley, chopped (optional) |
additional hot pepper sauce (optional) |
Directions:
1. Cut chicken into 1 inch pieces; place in medium bowl.
2. Sprinkle with seasoning and thyme; toss well.
3. Set aside.
4. Heat oil in large sauce pan over medium-high heat.
5. Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable are crisp-tender, stirring once.
6. Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour, cook 1 minute, stirring frequently.
7. 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.
8. Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce, if desired.
|
|