Great for a cool weather meal, but light enough for summer! I use dark meat chicken to keep my spouse happy, but if I wasn’t feeding him I would use white meat chicken.
Cajun-Style Chicken Gumbo
The original recipe used only 1 lb. of chicken and 1 tsp of seasoning... I like this version better, myself!
You could also add shrimp to it. And/or add okra in with vegetables.
- 2 lb boneless, skinless chicken cut into 1 inch pieces
- 1 Tbsp Cajun/Creole seasoning
- 1 tsp dried thyme leaves
- 2 Tbsp vegetable oil
- 1 medium onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 c. thinly sliced or julienned carrots
- 1/4 thinly sliced celery
- 4 cloves garlic, minced
- 2 Tbsp flour
- 1 can (14 oz) chicken broth
- 1 can (14 oz) stewed tomatoes, undrained
- Cooked rice (about 2 cups should work)
- Place chicken in a medium bowl, sprinkle with thyme and seasoning, toss well. Set aside
- Heat oil in a LARGE saucepan over medium high heat. Add onion, bell pepper, carrots, celery and garlic. Cover; cook 10 minutes or until veggies are crisp-tender, stirring once.
- Add chicken and cook 3 minutes, stirring occasionally.
- Sprinkle with flour and cook 1 minute, stirring frequently.
- Add chicken broth and tomatoes (you can add a dash of hot pepper sauce if you like at this point). Bring to a boil over high heat.
- Reduce heat to medium and simmer uncovered at least 10 minutes or until chicken is no longer pink in center and sauce is slightly thickened.
- To serve: ladle into bowls and top with 1/2 cup of rice.