Cajun-Style Chicken Gumbo

This is a recipe we use often. It has all the flavor and is quick and easy to make.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. Cut chicken into 1 inch pieces; place in medium bowl.
2. Sprinkle with seasoning and thyme; toss well.
3. Set aside.
4. Heat oil in large sauce pan over medium-high heat.
5. Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable are crisp-tender, stirring once.
6. Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour, cook 1 minute, stirring frequently.
7. 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.
8. Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce, if desired.