Quick and Simple New Orleans Gumbo

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READY IN: 45mins
SERVES: 8-10
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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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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