Quick and Simple New Orleans Gumbo
- Ready In:
- 45mins
- Ingredients:
- 19
- Yields:
-
10 cups
- Serves:
- 8-10
ingredients
- 6 cups chicken broth, divided
- 2 cups uncooked rice
- 4 celery ribs, chopped
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1 (28 ounce) can tomatoes, petite diced and undrained
- 1 lb boneless skinless chicken, cut into 1/2 inch cubes
- 1 lb smoked kielbasa, cut into 1/2 slices
- 1⁄4 large green pepper, chopped
- 1⁄2 teaspoon dried thyme
- 1 teaspoon pepper
- 3 bay leaves
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon liquid smoke
- 3 tablespoons all-purpose flour
- 1⁄4 cold water
- 1 lb medium raw shrimp, peeled and deveined
- 1⁄4 cup fresh parsley, minced
- salt, to taste
directions
- In a large saucepan, bring 4 cups of chicken broth to a boil. Stir in rice, celery, onion, and garlic. Reduce heat; cover and simmer for 20 minutes.
- Meanwhile, in a Dutch oven, combine 2 remaining cups of chicken broth, tomatoes, chicken, kielbasa/polish sausage, green pepper, thyme, pepper, bay leaves, liquid smoke and cayenne pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp. Cook, uncovered, 4 - 6 minutes or until shrimp just turn pink and gumbo is thickened. Discard bay leaves.
- Remove rice from the heat and let stand for 5 minutes; stir in parsley.
- Place 1/2 cup rice in a bowl, and serve 1 cup of gumbo over the top.
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