Recipe: Quick Chicken Gumbo

Friday, May 01, 2015

The newest issue of Cooking Light couldn't have come out at a better time… every meal in this month's issue is 25 minutes or less. Every meal. And, every recipe I've tried so far has been so good.

Now, I'm from Louisiana originally (along with the other 12 moves of my childhood) so I have a strong fondness for gumbo. And before you gumbo experts point out that this recipe does not start out with a roux, I'm going to tell you… a roux would push this gumbo to epic levels BUT then it wouldn't be ready in 30 minutes or less. Right now, I'm opting for quick and easy.

Ready?

Quick Chicken Gumbo

1 t Canola Oil
3 oz Andouille Sausage, chopped
12 oz Chicken Thighs, boneless & skinless
1 Bay Leaf
1/2 t Salt
28 oz Chicken Stock
2 T Tomato Paste, unsalted
1 C Frozen Cut Okra
1.5 t Cajun Seasoning
1 C Water
1/4 t Crushed Red Pepper
2/3 C Precooked Brown Basmati Rice
8oz prechopped Celery, Onion & Bell Pepper
3 T Flat Leaf Parsley, chopped

1. Heat saucepan over high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and add to pan. Cook 3 minutes, stirring once. Then remove from pan; set aside.

2. Add tomato past, Cajun seasoning, crushed red pepper, bay leaf, sausage and veggies to the hot pan. Cook 6 minutes or until vegetables are tender, stirring frequently.

3. Add okra and water to pan; bring to a boil. Return chicken to plan; stir in rice.

4. Reduce heat and simmer 9 minutes. Remove pan from heat, remove bay leaf and stir in parsley.

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