Editors' Pick
Cajun-Style Chicken Gumbo
photo by Robin and Sue
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 453.59 g boneless skinless chicken breast
- 4.92 ml cajun seasoning or 4.92 ml creole seasoning
- 4.92 ml dried thyme leaves
- 29.58 ml canola oil
- 1 medium onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 carrot, cup thinly sliced can be julienne
- 118.29 ml celery, thinly sliced
- 4 garlic cloves, minced
- 29.58 ml all-purpose flour
- 396.89 g reduced-sodium chicken broth
- 411.06 g no-salt-added stewed tomatoes, undrained
- 2.46 ml hot pepper sauce
- 473.18 ml cooked rice, hot
- 59.14 ml fresh parsley, chopped (optional)
- additional hot pepper sauce (optional)
directions
- 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.
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Reviews
-
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 !!!
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My husband does not like chicken on the bone. I have only made it one time with deboned chicken.. it was OK.. but I have the recipe from a Louisana Newspaper from my brother who lives in Anacoco (Near Ft. Polk in Leesville) That recipe does call for tomatoes (I use tomatoes, but I can my own.. better flavor and I do not use a lot... less that a qt for a huge pot!!) I use chicken and kielbasa as my meats.
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This was a great recipe, but I put my own twist to it. Instead of chicken, I used shrimp, scallops and italian sausage. I sauteed the veggies, browned the sausage, and then added the seafood. I added low sodium chicken broth and the stewed tomatoes and seasoned with pepper, cajun seasoning and a few other spices. Came out really good and family enjoyed it! Thanks for posting.
see 6 more reviews
Tweaks
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This was a great recipe, but I put my own twist to it. Instead of chicken, I used shrimp, scallops and italian sausage. I sauteed the veggies, browned the sausage, and then added the seafood. I added low sodium chicken broth and the stewed tomatoes and seasoned with pepper, cajun seasoning and a few other spices. Came out really good and family enjoyed it! Thanks for posting.
RECIPE SUBMITTED BY
Marlitt
Toronto, 0
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