CAJUN-STYLE CHICKEN GUMBO

Cajun-Style Chicken Gumbo image

Provided by Marlitt

Categories Gumbo

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

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)

Steps:

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.

Nutrition Facts : Calories 371.7, Fat 10.9, SaturatedFat 1.4, Cholesterol 72.6, Sodium 200.2, Carbohydrate 37.5, Fiber 2.1, Sugar 3, Protein 29.7