Easy Chicken Gumbo
Our take on the Creole classic is on the table in just over half an hour and will warm your belly and soul. This dish freezes and reheats beautifully -- so enjoy now and save a few servings for later. This recipe makes 8 servings.
PREP TIME: 15 minutes
COOK TIME: 20 minutes
2 cups cooked chicken breast, chopped
4 cups chicken stock
5 tablespoons unsalted butter
4 tablespoons flour
1 yellow onion, chopped
1 red bell pepper, seeded, cored and chopped
1 yellow bell pepper, seeded, cored and chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup chopped frozen okra
3 links smoked andouille sausage, casings removed and sliced
1 teaspoon ground mustard
1 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon creole or Cajun seasoning
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
Sliced green onions, for garnish
Steamed white rice, for serving
Heat a large Dutch oven to medium-high on the stove top. Add butter and let melt. Stir in flour and whisk until the the mixture begins to turn a golden brown and take on a nutty smell, about 5 minutes. Continue to whisk the entire time the flour is cooking or it will burn.
Stir in onion, bell pepper and celery and cook until the vegetables begin to soften, about 2-3 minutes. Add sausage and cook for one more minute. Stir in the garlic, mustard, cayenne, paprika, garlic powder and creole/Cajun seasoning; cook for one more minute. Slowly stir in the stock until well combined. Bring to a boil then reduce heat to low. Add chicken, okra, bay leaf, salt and pepper. Cook for 10 minutes, until the soup begins to thicken. Taste and adjust seasoning, if necessary.
To serve, ladle a serving of gumbo over a scoop of rice. Garnish with green onions.