Creole-Style Chicken Gumbo
Try this Creole-Style Chicken Gumbo recipe, or contribute your own. "Chicken" and "Celery" are two of the tags cooks chose for Creole-Style Chicken Gumbo.
Yield: 5 Ready in 1 hours
11 people trying soon
|1 tbCanola oil|
|1 cYellow onion; finely chopped|
|1 cCelery; finely chopped|
|2 lg clovesGarlic; finely minced|
|1 lgGreen bell pepper; finely chopped|
|4 Skinless boneless chicken|
|4 ozAndouille sausage; chopped|
|1 cFat-free chicken broth; *|
|1 cnTomatoes; in puree, 14 oz|
|1 tsTabasco sauce; or more to|
|1/4 cParsley; flat leaf, chopped|
|1 tsDried thyme|
|1/2 tsBlack Pepper; freshly ground|
|2 tsGumbo seasoning; or file|
|1 tbTomato paste|
Creole-Style Chicken Gumbo Preparation
1. In a large nonstick skillet lightly coated with cooking spray, heat oil. Add the onion, celery, garlic, and bell pepper and cook, stirring, until the onion is translucent, about 5 minutes. 2. To the skillet, add the chicken pieces and cook over medium heat until lightly browned , about 6 minutes. Add the sausage and cook for 3 minutes more. 3. To the skillet, add the chicken stock, tomatoes in puree, Tabasco sauce, cayenne, parsley, thyme, black pepper, gumbo seasoning, and tomato paste. Stir well. Bring the sauce to a boil, reduce the heat to a simmer, and cook until the chicken is done, about 6 to 8 minutes. Adjust the seasoning with salt and Tabasco. Serve over hot rice. NOTES : * original recipe called for "defatted chicken stock," but I used fat-free canned broth Recipe by: Low-Fat Chicken Breasts by Diane Rozas Posted to EAT-LF Digest by "Kathy Rogers"
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