Prep 10 mins
Cook 30 mins
This is a recipe we use often. It has all the flavor and is quick and easy to make.
- 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)
- 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.
This is NOT a "Cajun-Style" Gumbo ... it is more of a "stew" but NOT a Gumbo ...<br/>I've been married to a Cajun for 20+ years, and my MIL, husband's grandmother and several of his aunts all taught me how to cook fantastic Cajun recipes. <br/>In 25 years of eating wonderful Cajun and Creole food IN Lousiana, I have NEVER ever seen tomatoes in any gumbo or, some of the other ingredients used here.<br/>Chicken gumbo is also NEVER made with boneless, skinless CHICKEN breasts ... there is NO flavor. You always use a whole chicken or a cut up chicken ... the dark meat gives it all the flavor !!!
This is not cajun. We do not use tomatoes in our gumbo. Close, but no cigar. It should be dark chocolate colored, not red, and cajuns do not use hot sauce in gumbo.
Every time I see a gumbo recipe that claims to be 'quick and easy', I just cringe.