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Cajun-Style Chicken Gumbo

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
12 cup celery, thinly sliced
4 garlic cloves, minced
2 tablespoons all-purpose flour
14 ounces reduced-sodium chicken broth
14 12 ounces no-salt-added stewed tomatoes, undrained
12 teaspoon hot pepper sauce
2 cups cooked rice, hot
14 cup fresh parsley, chopped (optional)
additional hot pepper sauce (optional)


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.

Source: www.food.com