Recipe by Marlitt
This is a recipe we use often. It has all the flavor and is quick and easy to make.
Top Review by TxGurl75
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 !!!
- 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 See How It's Made
- 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.