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.
Enjoy!
Cajun-Style Chicken Gumbo
Ingredients
Method
- 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.
Notes
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.
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