Cajun Style Chicken Gumbo |
| Name: |
Jennifer Miller |
| Base: |
Andrews AFB |
| Recipe: |
INGREDIENTS Nutrition
SERVINGS 4 UNITS US
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
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. |
| |
|
|
