Spicy Chicken Gumbo
A classic chicken gumbo with spicy smoked andouille sausage, vegetables and rice.
Servings: 8
Ingredients
- 1 lb. boneless skinless chicken thighs
- 1 tsp. vegetable oil
- 2 (14.5 oz.) cans chicken broth
- 1 (28 oz.) can stewed tomatoes un-drained
- 1 c. water
- 2 cloves garlic pressed
- 1 tsp. Louisiana hot sauce
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bay leaf
- 1 (16 oz.) pkg. frozen gumbo vegetable mixture
- 1 (13 oz.) pkg. cooked andouille sausage links
- 1 c. uncooked instant brown or white rice
Instructions
- Using a chef's knife, trim chicken and cut into 1-inch pieces. Heat oil in a 6-quart Dutch Oven over medium-high heat 1-3 minutes or until shimmering. Brown chicken in two batches, 2-3 minutes each or until outside surfaces are no longer pink.
- Return chicken to pan. Add broth, tomatoes, water, garlic pressed with garlic press, hot sauce, oregano, thyme and bay leaf. Bring to a boil. Add vegetable mixture; return to a boil. Cover; reduce heat and simmer 10 minutes.
- Meanwhile, cut sausage links into 1/2-inch slices; cut slices in half. Add sausage and rice to gumbo. Cover; simmer 10 minutes. Remove from heat; remove and discard bay leaf before serving. Serve with Corn Muffins, if desired.
- Cook's Note: Frozen gumbo vegetable mixture is a combination of okra, celery slices, chopped onion, red bell pepper and corn.
- For a milder version of this spicy stew, substitute smoked sausage for the andouille sausage and reduce the hot sauce to 1/2 teaspoon.
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