Chicken Gumbo

Let the good times roll! A high protein meal that you can feel comfortable serving your family.

Ingredients

1 ½ tablespoons creole seasoning 

3 skinless, boneless chicken thighs

½ cup vegetable oil

2 chicken andouille sausages, sliced

3-4 tablespoons all-purpose flour

1 small onion, chopped

1 medium red bell pepper, chopped

1 medium celery stalk, chopped

1 teaspoon garlic, minced

1 cup low-sodium chicken broth

1 bay leaf

1/2 teaspoon fresh thyme

10 ounces canned okra

1 teaspoon Worcestershire sauce

A few dashes of Louisiana hot sauce 

2 cups steamed brown rice

Instructions

1. Sprinkle Creole seasoning onto both sides of the chicken thighs. Heat oil in a large heavy pot over medium heat. Sear chicken until golden brown, about 5 minutes per side. Transfer to a plate.

2. Add sausages to pot; cook until browned, about 4 minutes per side. Transfer to the plate with the chicken.

3. Strain drippings from pot through a fine-mesh sieve into a measuring cup. Clean out the pot and return to the stove. Add additional oil if needed to measure 1/3 cup.  Heat over medium and whisk in flour to create a roux. Continue whisking for about 15 minutes until the color reaches a deep, chocolate brown. 

4. Reduce heat to low and add onion, bell pepper, and celery. Stir occasionally, until soft, about 7-8 minutes.

5. Add garlic and cook one more minute.

6. Whisk in broth slowly. Add bay leaf, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming any accumulated fat from surface for 30 minutes. Stir every 5-10 minutes. 

7. Stir in okra, Worcestershire, and hot sauce. Simmer another 5 minutes.

8. Divide rice into two bowls and top with gumbo.
   

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Chicken Gumbo

Yield: 2

Author: Dink Cuisine

Let the good times roll! A high protein meal that you can feel comfortable serving your family.

Ingredients

• 1 1/2 tablespoons creole seasoning
• 3 skinless, boneless chicken thighs
• 1/2 cup vegetable oil
• 2 chicken andouille sausages, sliced
• 4 tablespoons all-purpose flour
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium celery stalk, chopped
• 1 teaspoon garlic, minced
• 1 cup low-sodium chicken broth
• 1 bay leaf
• 1/2 teaspoon fresh thyme
• 10 ounces canned okra
• 1 teaspoon Worcestershire sauce
• A few dashes of Louisiana hot sauce
• 2 cups steamed brown rice

Instructions

1. Sprinkle Creole seasoning onto both sides of the chicken thighs. Heat oil in a large heavy pot over medium heat. Sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. 
2. Add sausages to pot; cook until browned, about 4 minutes per side. Transfer to the plate with the chicken. 
3. Strain drippings from pot through a fine-mesh sieve into a measuring cup. Add additional oil if needed to measure 1/3 cup. Clean out the pot and return to the stove. Pour the oil into the pot and heat over medium heat. Whisk in flour to create a roux. Continue whisking for about 15 minutes until the color reaches a deep, chocolate brown.
4. Reduce heat to low and add onion, bell pepper, and celery. Stir occasionally, until soft, about 7-8 minutes. 
5. Add garlic and cook one more minute. 
6. Whisk in broth slowly. Add bay leaf, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming any accumulated fat from surface for 30 minutes. Stir every 5-10 minutes.
7. Stir in okra, Worcestershire, and hot sauce. Simmer another 5 minutes and prepare brown rice. 
8. Divide rice into two bowls and top with gumbo. Remove from heat.

Created using The Recipes Generator

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